So this has been an interesting week for us. Our power was cut again due to high winds and this presenting a huge fire danger. Honestly, I am a combination of really pissed off and annoyed, but also very very grateful that so far we have been spared from a real disaster. After 30 hours of no power we decided to pack up puppy Haigo, Baby Zand, and grandma who is currently visiting, and head down to South to Monterey for a few days. Fresh air, hot showers, and real internet have been a blessing. BUT it's freezing cold. Like Ugg-boots-plus-leg-warmers-plus-fleece-socks kind of cold (I am not kidding!). So naturally all I have been craving is warming soups and stews, which we have found plenty of at some of my favorite restaurants here.
This little butternut squash and black bean stew I cooked up last week at home and it's super simple and delicious. You can also use pumpkin or other squash as well as interchange the beans to any beans or legumes you already have prepped in your fridge.
Preparation time: 40 minutes
Makes 4 servings:
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 red onion, finely chopped
2 bay leaves
1 tsp ground paprika
1 tso dried oregano
1 mediu sized butternut squash, chopped into small bite-sized cubes
2 cups cooked black beans
4 cups veggie broth
sea salt and freshly ground black pepper
Add olive oil, garlic, and onion to a big pot over medium heat and sauté for 5 minutes until slightly browned.
Add bay leaves, paprika, and oregano for 1 minute until fragrant.
Add butternut squash cubes, beans, and broth and let it simmer for 25 minutes until the butternut squash is soft.
Season with salt and pepper and serve.