Some dishes feel like a warm hug—and Hearty Black Bean & Squash Stew is one of those comforting bowls that nourishes the body and satisfies the soul. It’s the kind of stew that fills your kitchen with rich, aromatic spices and invites everyone to gather around the table. This recipe beautifully blends earthy black beans, sweet butternut squash, and fragrant spices into a wholesome, satisfying meal that tastes like it simmered all day, even though it comes together surprisingly quickly.
Whether you’re craving a plant-based dinner, preparing for chilly weather, or looking for a nutritious meal prep option, this stew delivers depth, warmth, and a velvety texture thanks to one clever step: blending a portion of the stew to create natural creaminess without added dairy. It’s wholesome, hearty, and adaptable—perfect for busy evenings or slow, cozy weekends. Let’s dig into this flavorful pot of goodness.
Recipe Overview
This Black Bean & Squash Stew is a vegetable-forward, protein-rich dish made with sautéed aromatics, vibrant bell peppers, earthy black beans, and tender cubes of butternut squash. Simmered in seasoned broth and enhanced with blended stew for a creamy finish, it’s a balanced, nourishing meal that’s deeply flavorful and incredibly easy to prepare in one pot.
Ingredients & Instructions
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced (optional)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (14.5-oz) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15-oz) 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
Step-by-Step Instructions (with tips)
1. Build the Flavor Base
Heat olive oil in a Dutch oven over medium heat. Add the onion, red pepper, and optional green pepper, cooking for 8–10 minutes until soft and lightly caramelized.
Tip: Allowing the vegetables to caramelize creates natural sweetness and deepens flavor—don’t rush this step.
2. Toast the Spices
Stir in the garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute, stirring constantly.
Tip: Toasting spices releases their essential oils, boosting aroma and richness.
3. Simmer the Stew
Add the undrained diced tomatoes and vegetable broth. Stir in the butternut squash. Bring to a gentle simmer, reduce heat, cover, and cook 15–20 minutes until the squash is almost tender.
Tip: Cut squash into evenly sized cubes to ensure consistent cooking.
4. Add the Black Beans
Stir in the black beans and cook uncovered for 5–10 minutes.
Tip: Cooking uncovered helps reduce the broth slightly, intensifying flavor.
5. Blend for Creaminess
Carefully scoop out 1½–2 cups of stew (including squash, beans, and liquid). Blend until smooth with the lid vented. Return the mixture to the pot and stir to thicken.
Tip: This creates a naturally creamy consistency without cream, coconut milk, or thickeners.
6. Finish & Serve
Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh thyme sprigs.
Tip: A squeeze of lime or a drizzle of olive oil adds a final bright touch.
Cooking Tips & Variations
Swap the Squash
- Sweet potato: Slightly sweeter and cooks similarly.
- Kabocha squash: Adds nutty richness.
Increase Protein
- Add cooked quinoa or extra beans.
- Stir in lentils during simmering (may require extra broth).
Adjust Spice Levels
- Add chipotle in adobo for smoky heat.
- Add jalapeño with the onions for a mild kick.
Texture Variations
- Blend more stew for a thicker, creamier consistency.
- Keep it chunky by blending less or skipping blending entirely.
Flavor Boosters
- Add a cinnamon stick or bay leaf while simmering.
- Finish with chopped cilantro and a splash of lime juice.
Storage & Serving Suggestions
Storage
- Refrigerator: Up to 4–5 days in an airtight container.
- Freezer: Store up to 3 months. Thaw overnight for best texture.
Reheating
Warm on the stovetop over low heat, adding a splash of broth if it thickens.
Serving Ideas
- Serve with crusty bread or warm tortillas.
- Spoon over brown rice, quinoa, or couscous for a heartier meal.
- Top with avocado slices, pumpkin seeds, or a dollop of Greek yogurt (or vegan yogurt).
This Hearty Black Bean & Squash Stew delivers comforting warmth, balanced nutrition, and deep, satisfying flavor in every bowl. It’s simple, customizable, and perfect for meal prep or a cozy night in. With its nourishing ingredients and creamy-meets-chunky texture, it’s a dish that effortlessly fits into any season and any kitchen.
FAQs
1. Can I make this stew in a slow cooker?
Yes—add all ingredients except the beans and cook on LOW for 6 hours. Add beans in the last 30 minutes.
2. What other beans work in this stew?
Kidney beans, pinto beans, or navy beans are great substitutes.
3. Can I make it spicier?
Add cayenne, jalapeño, or chipotle for extra heat.
4. How do I thicken the stew without blending?
Simmer uncovered longer or mash some squash cubes directly in the pot.
5. Can I use frozen squash?
Absolutely—it works well and reduces prep time.
A hearty, flavorful Black Bean & Squash Stew made with vegetables, warm spices, and a naturally creamy texture. Easy, nutritious, and perfect for cozy meals.
