1 tablespoon oil (such as canola or oil olive oil)
1/2 medium onion, diced
2 cloves garlic, minced
1 medium green bell pepper, seeded and finely diced
½ cup frozen diced butternut squash
2 cups water, divided
2 cans low sodium pink or light kidney beans, rinsed (about 3.5 cups cooked)
1/2 cup chopped cilantro
1 teaspoon dried Mexican oregano
1/4 teaspoon cumin
2 tablespoons no salt added tomato paste
Ground black pepper
1/2 teaspoon salt
Makes: 12 Serving size: 1/2 cup
- Heat 1 tablespoon oil in a large stock pot on medium-high heat. Add the onion and garlic, and saute until soft, about 3 minutes.
- Add green pepper, squash and 1/2 cup of water. Cook for 3 minutes, stirring.
- Add beans, cilantro, oregano, cumin, remaining 1 cup water, and tomato paste. Bring to a simmer and cook, uncovered, stirring occasionally, for 15 minutes. Season with black pepper and 1/2 teaspoon of salt.
- Serve warm, over rice. Refrigerate leftovers up to 5 days.
Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN