Butternut Squash and Black Bean Stew with Tomatoes and Green Beans

1. 1

   Heat oil over medium heat in a large pot.

2. 2

   Cook onion and garlic in hot oil for 4 minutes or until tender.

3. 3

   Stir in squash, undrained canned diced tomatoes, broth, water, cumin, oregano and black pepper.

4. 4

   Simmer, covered, for 30 minutes or until squash is tender.

5. 5

   Stir in undrained canned seasoned green beans and black beans.

6. 6

   Cook for 5 more minutes or until heated through.

7. 7

   Serve over hot cooked couscous.

8. 8

   If desired, sprinkle with cilantro.

No nutritional information available.

No additional tips available.