Kidney Bean Stew
![Kidney Bean Stew](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/1755-espanol-diabetic-habichuelas-guisadas_latin-comfort-foods_13020_3885281428.jpg)
Ingredients
Ingredients
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olive oil
- 1 tbsp
- 15 g
-
-
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)
-
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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
- 355 g
-
-
no-salt-added tomato sauce
- 1/4 cup
- 59 g
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salt
- 1/4 tsp
- 1 g
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black pepper
- 1/4 tsp
- 1 g
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chopped cilantro
- 1/4 cup
- 59 g
-
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.