Recipe Squash and Kidney Beans Delight
A hearty, comforting dish where tender squash meets protein-packed kidney beans in a flavorful sauce. Expect a harmonious blend of sweet, earthy, and savory notes in every bite.
Equipment
- Large pot or deep skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 4 cups squash peeled and cubed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 cup tomato sauce
- 1 –1½ cups vegetable broth
- 1 tsp salt adjust to taste
- ½ tsp black pepper adjust to taste
- ½ tsp cumin optional
- ½ tsp paprika optional
Optional: 1 cup chopped bell peppers, 1 cup spinach or kale, fresh herbs
Instructions
- Warm oil in a large pot over medium heat.
- Add onion, sauté until translucent.
- Stir in garlic, cooking briefly.
- Add squash, kidney beans, tomato sauce, and 1 cup broth.
- Season with salt, pepper, and optional spices.
- Bring to a gentle simmer, cover, and cook 15–20 minutes.
- Stir occasionally; add more broth if needed.
- Once squash is fork-tender, adjust seasonings.
- Add optional veggies or herbs, cook a few minutes more.
- Serve hot.
Notes
Ensure you rinse and drain canned kidney beans thoroughly, or properly soak and cook dried beans, to remove any toxins or off flavors.