Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 yellow onion, chopped
- •2 cups cubed butternut squash
- •1 (15 ounce) can great Northern beans, rinsed and drained
- •1 cup frozen lima beans
- •3 cups chicken stock
- •2 cups frozen corn
- •2 tablespoons chopped fresh basil
- •1 banana pepper, chopped
Instructions
- Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
- Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.
Nutritional Facts
Per 6 servings
- Calories: 285
- Carbohydrate: 53g
- Fat: 4g
- Fiber: 12g
- Protein: 14g
- Sugar: 7g
Related Recipes
Peruvian Mashed Beans
Mexican Rice and Beans
Molletes
Mexican Bean Stew
Mexican White Rice
Cuban Beans and Rice
Rice & Beans (Haitian Style)
Pinto Bean Casserole with Hatch Chiles
Be Prepared Five-Bean Soup Mix
2-Bean Chili
Vegetarian Green Chile Stew
