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Squash and Sweet Potato Stew
Squash and Sweet Potato Stew |
45 min | Easy |  |
ingredients
- 1 tbls. olive oil
- 1 large shallot
- 2 cloves garlic, minced
- 1-2 cup veggie or organic chicken stock (cover veggies)
- 1/2 tsp. dried red pepper flakes
- 1/2 tsp. ground allspice
- 1/2 tsp. cumin
- 1/2 tsp. marjoram
- 1 tsp. oregano
- 1- 2 large tomatoes, diced
- 1 butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks
- 1 pound sweet potatoes, peeled and cut into small chunks pepper to taste
- 2 cups cooked black beans (or 1 15 oz can, drained)
directions
- Sauté shallot and garlic in olive oil, until shallot is transparent.
- Add remaining ingredients, except black beans
- Cover, cook on medium low heat until squash and potatoes are cooked, about 20 minutes.
- . Before serving, add black beans and cook just enough to heat through. Serve over rice.