Kidney Bean Stew
Ingredients
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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-
onion (finely chopped)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
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-
peeled, cubed pumpkin or butterut squash
- 1 cup (about 7 oz)
- 1 cup (about 7 oz)
-
-
no-salt-added red kidney beans (rinsed and drained)
- 1 (15.5-oz) can
- 1 (15.5-oz) can
-
-
unsalted chicken broth
- 1 1/2 cup
- 1 1/2 cup
-
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no-salt-added tomato sauce
- 1/4 cup
- 1/4 cup
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-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
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chopped cilantro
- 1/4 cup
- 1/4 cup
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Directions
Directions
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Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
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Add the pumpkin, beans, broth, tomato sauce, salt, and pepper and bring to a boil. Reduce the heat to medium. Cover and cook until the pumpkin is tender, 10–12 minutes. Toss in the cilantro and stir.