1 tablespoon canola oil
1 large red onion, diced
1 small green bell pepper, seeded and diced
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
2 tablespoons tomato paste
1 small butternut squash (1 1/4 pounds), peeled, seeded, and cut in 1 1/2" chunks
2 (15-ounce) cans black soybeans, drained, + 1 (15.5-ounce) can vegetable broth
Salt and freshly ground black pepper
2 slices preservative-free bacon, cooked and crumbled, optional
Chopped jalapeño, for garnish
Chopped cilantro, for garnish
Heat the oil in a large Dutch oven over medium-high heat. Sauté the onion and pepper until the onion is translucent, 4 minutes. Mix in the garlic, cumin, and paprika, cooking until they are fragrant, 30 seconds. Stir in the tomato paste. Add the squash and beans with their cooking liquid or the canned beans and vegetable broth. When the liquid boils, reduce the heat and simmer, partially covered, until the squash is tender, 30 minutes. Season to taste with salt and pepper. Ladle the stew into deep bowls. Sprinkle with the bacon, if using, and garnish with the chopped jalapeño and cilantro.
Reprinted from 12 Best Foods Cookbook by Dana Jacobi; photographs by Maren Caruso. Published by Rodale, Inc., copyright © 2005.