Description
This squash and kidney beans recipe combines nutritious squash with protein-packed kidney beans in a flavorful, comforting dish that’s perfect for any meal. Easy to make, healthy, and full of flavor!
Ingredients
- 2 cups kidney beans (cooked and drained)
- 2 medium-sized squashes (butternut or acorn squash works best), peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable broth or water
- Fresh cilantro (for garnish)
- Greek yogurt (optional for topping)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onions and sauté until softened, about 5 minutes.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add cubed squash to the pan and cook until slightly tender, about 5 minutes.
- Stir in cooked kidney beans, cumin, paprika, salt, and pepper.
- Pour in vegetable broth or water, stirring to combine.
- Let the mixture simmer for 15-20 minutes, or until the squash is fully cooked and tender.
- Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt if desired.
Notes
- You can swap kidney beans with other beans such as black beans or chickpeas.
- For extra spice, add some chili powder or jalapeños.
- This dish pairs well with crusty bread or a side of rice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Squash and kidney beans recipe, healthy squash recipe, kidney beans dish, vegan kidney beans, vegetable recipes with beans, plant-based meal