See the original post here
Tools you need:
– Cutting board
– Big pot (I love that you only use one pot!)
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon chili powder
– 1 1/2 teaspoons ground cumin
– 1 28-ounce can diced tomatoes in juice
– 2 pounds butternut squash cut into 1-inch pieces
– 4 ounces green beans, trimmed, cut into 1-inch pieces
– 1 15- to 16-ounce can black beans, rinsed, drained
– 1 tablespoon minced, seeded jalapeño pepper
– 1/2 cup chopped fresh cilantro
Unless I am baking, I generally use recipe measurements as guidelines and ingredients as suggestions. So if you want to substitute different veggies depending on availability, go for it! If you don’t like heat, omit the jalapeño. Hate cilantro? Try parsley instead. But I find a fresh herb is needed to brighten it up a bit. Add whatever herb just before serving.
- Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden.
- Add garlic, chili powder and cumin and stir until garlic is soft. This will take about a minute.
- Add tomatoes with juices; bring to boil.
- Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender. You can prick them with a fork to check. If you like really crisp green beans, add them a few minutes after the squash.
- Stir in black beans and jalapeño. Cover and simmer for a few more minutes (5 or so).
- Stir in cilantro.
- Eat it! (Remember to share).
Recipe originally from epicurious.