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