Navy bean butternut squash stew


Last week at Mohubb’s we made a heart-warming stew with butternut squash and navy beans. Needless to say everybody loved it! 🙂

Here’s the recipe

  • 1/2 cup Olive Oil
  • 4 Carrot, chopped
  • 12Medium Onion, chopped
  • 1 Butternut Squash, peeled and chopped into 1 inch cubes
  • Salt
  • Pepper
  • 2 1/2 Cups dried and soaked or 1 Can White or Navy Beans
  • 1/2 Vegetable Stock
  • 1 Tsp Sage
  • 1 Tsp Thyme
  • Crushed Red Pepper Flakes
  • 3 Handfuls of Spinach or kale
  • 1 tbsp nutritional yeast
  • 1 can coconut milk
  • handful cilantro chopped

Pour the olive oil in a large pot over medium heat. Add  carrots, and onion and allow to cook down for 2-3 minutes. Add the butternut squash and season with salt and pepper. Let the butternut squash brown on one side, then stir and allow to brown on the other side. Add the beans and the stock, stirring to combine. Season with sage, thyme, and crushed red pepper flakes. Bring to a simmer then turn heat down to medium-low. Let simmer for 15-20 minutes then add the spinach or kale  and allow it to wilt down. Remove the pot from the heat and finish adding the coconut milk and nutritional yeast. top with fresh cilantro.


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