Hearty Black Bean & Squash Stew: Your Weeknight Flavor Hero Recipe

Introduction

This Hearty Black Bean & Squash Stew is your perfect weeknight flavor hero. Packed with warming spices and a creamy texture, it’s a comforting dish that feels like it’s been simmering all day, but comes together in under an hour.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced (optional, but adds great color)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups cubed butternut squash (or sweet potato), peeled
• Salt and black pepper to taste
• Fresh thyme sprigs, for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and green bell pepper if using. Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft and beginning to caramelize. This develops their natural sweetness for deeper flavor.
2. Step 2: Add the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano to the softened vegetables. Cook for 1 minute more, stirring constantly, until fragrant. Blooming the spices in hot oil boosts their aroma and taste.
3. Step 3: Pour in the undrained diced tomatoes and vegetable broth. Stir in the cubed butternut squash. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until the squash is almost tender.
4. Step 4: Stir in the rinsed black beans. Continue to cook uncovered for another 5-10 minutes until the squash is very tender and the beans are heated through. Season generously with salt and black pepper.
5. Step 5: Carefully remove about 1.5 to 2 cups of the stew (mostly squash, some beans, and liquid) and transfer it to a blender. Fill only halfway, vent the lid, and blend until completely smooth and creamy. Be cautious blending hot liquids.
6. Step 6: Pour the blended mixture back into the pot and stir well. This thickens the stew, creates a creamy texture, and melds all the flavors beautifully. Adjust seasoning as needed. Serve garnished with fresh thyme sprigs and enjoy!

Tips & Variations

• Use sweet potato instead of butternut squash for a slightly different sweetness and texture.
• For extra heat, add a pinch of cayenne pepper or a diced jalapeño with the spices.
• If you want a chunkier stew, blend less of the mixture before returning it to the pot.
• Fresh thyme can be swapped with rosemary or oregano for a different herbal note.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much. This stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak dried black beans overnight and cook them until tender before adding to the stew. This ensures they’re soft and ready to absorb flavors.

Is this stew suitable for vegans?

Absolutely. This recipe uses vegetable broth and no animal products, making it fully vegan-friendly and hearty enough to satisfy all diets.

Hearty Black Bean & Squash Stew: Your Weeknight Flavor Hero Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

This Hearty Black Bean & Squash Stew is your go-to weeknight meal packed with comforting flavors and a creamy texture achieved by a unique blending technique. Combining tender butternut squash, protein-rich black beans, and vibrant bell peppers simmered with aromatic spices, this stew delivers depth and warmth in every bite. It’s perfect for a wholesome, satisfying dinner that feels like it simmered all day, but comes together in under an hour.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Stews & Soups
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced (optional, but adds great color)
• 3 cloves garlic, minced
• 2 cups cubed butternut squash (or sweet potato), peeled
• Fresh thyme sprigs, for garnish

Spices

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano

Liquids and Legumes

• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained

Seasoning

• Salt and black pepper to taste

Instructions

1. Build Your Flavor Foundation: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, red bell pepper, and green bell pepper (if using). Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft and beginning to caramelize, which helps develop their natural sweetness and enhances flavor depth.
2. Bloom the Spices for Intensity: Add minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano to the softened vegetables. Cook for 1 minute more, stirring constantly, until fragrant. This bloom releases the full aromatic potential of the spices, avoiding a raw taste.
3. Simmer the Squash: Pour in the undrained diced tomatoes and vegetable broth. Stir in the cubed butternut squash. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the squash is almost tender.
4. Add Beans & Finish Simmer: Stir in the rinsed black beans. Continue cooking uncovered for another 5-10 minutes until the squash is very tender and beans are heated through. Season generously with salt and black pepper.
5. The Ultimate Flavor & Texture Hack: Carefully remove about 1.5 to 2 cups of the stew, focusing on squash, beans, and some liquid, and transfer to a blender. Blend in batches if needed, filling the blender only halfway and venting the lid to safely blend hot liquids. Process until smooth and creamy.
6. Integrate and Serve: Pour the blended mixture back into the pot with the remaining stew. Stir well to thicken and meld the flavors into a rich, creamy texture. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh thyme sprigs. Serve hot and enjoy a deeply satisfying, flavorful stew.

Notes

• This stew features a unique blending technique that thickens and enriches the texture without prolonged simmering.
• Using butternut squash adds sweetness and creaminess, but sweet potato is a great alternative.
• Green bell pepper is optional but adds a nice color contrast and freshness.
• Be cautious when blending hot liquids; blend in small batches and vent the lid to avoid pressure buildup.
• Adjust spice levels to your preference by increasing or decreasing chili powder.
• Leftovers keep well in the fridge for 3-4 days and reheat beautifully.

Keywords: black bean stew, butternut squash stew, vegan stew, hearty weeknight dinner, creamy vegetable stew, one pot meal