The Best Squash and Kidney Beans Recipe
This Squash and Kidney Beans Recipe is a quick, healthy dish packed with fiber and protein. It's vegan, gluten-free, and perfect for a satisfying meal.
Ingredients
- 1 medium-sized squash e.g., butternut or zucchini, peeled and cubed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cup vegetable broth or water
- Fresh cilantro chopped (for garnish)
Instructions
Prepare the Ingredients:
- Peel and cube the squash. Drain and rinse the kidney beans. Dice the onion and mince the garlic.
Sauté the Aromatics:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Cook the Squash:
- Add the cubed squash to the pan and cook for about 10 minutes, stirring occasionally, until slightly tender.
Season the Dish:
- Sprinkle in the cumin, paprika, salt, and pepper. Stir to coat the squash evenly with the spices.
Simmer the Beans:
- Add the kidney beans and vegetable broth (or water). Stir to combine and bring the mixture to a simmer. Cover the pan and cook for 15-20 minutes until the squash is fully tender and the flavors meld together.
Garnish and Serve:
- Remove from heat and garnish with fresh cilantro. Serve hot and enjoy!
Notes
- Calories: 250
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 7g
- Protein: 12g
- Sodium: 400mg
- Cholesterol: 0mg
- Iron: 4mg