Recipe Squash and Kidney Beans
This recipe squash and kidney beans is a vibrant, nutrient-packeddish that combines hearty kidney beans and sweet squash, seasoned with warmingspices like cumin and paprika. It's versatile enough to be enjoyed as a maincourse or a side dish. Simple, filling, and full of bold flavors, thisgluten-free and halal recipe is perfect for any occasion.
Equipment
- Large Skillet or Dutch Oven Aheavy-bottomed pan ensures even cooking and allows the flavors to meldbeautifully.
- Sharp Knife & Cutting Board Forchopping squash, onions, and other ingredients with ease.
- Wooden Spoon or Spatula Idealfor stirring the dish and preventing ingredients from sticking.
- Colander Torinse and drain canned kidney beans properly, removing excess sodium andenhancing their flavor.
- Measuring Cups & Spoons Toensure the perfect balance of spices and seasonings.
Ingredients
- 2 cups Butternut squash or other squash, peeled and cubed
- 15 oz Kidney beans (canned or cooked), rinsed and drained if using canned
- 2 tbsp Olive oil For sautéing the vegetables
- 1 medium Onion Diced
- 3-4 cloves Garlic Minced or chopped
- 1 tsp Ground cumin Warm, earthy flavor
- 1 tsp Ground paprika Adds smokiness and depth
- 1/2 tsp Ground coriander For a citrusy, warm kick
- 1/4 tsp Red pepper flakes optional, adds heat (optional)
- Salt To taste, adjust for seasoning
- Black pepper To taste, for seasoning
- 2 tbsp Fresh cilantro Optional, for garnish (optional)
Instructions
Step 1: Sauté the Aromatics
- . Heat olive oil in a large skillet or Dutch oven over medium heat.. Add the chopped onion and sauté for 2–3 minutes until soft and translucent.. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Squash
- . Add the diced squash to the skillet, stirring well to coat it in the aromatics.. Season with cumin, smoked paprika, coriander, salt, and black pepper.. Cook for 5 minutes, stirring occasionally, allowing the squash to absorb the flavors.
Step 3: Simmer the Dish
- . Pour in the diced tomatoes and vegetable broth, stirring to combine.. Cover and let it simmer for 10–15 minutes, or until the squash becomes tender.
Step 4: Add the Kidney Beans
- . Stir in the drained kidney beans and let the dish cook for another 5 minutes.. If needed, adjust the seasoning to taste and add red pepper flakes for extra heat.
Step 5: Final Touches & Serve
- . If using, sprinkle fresh cilantro or parsley over the dish before serving.. Enjoy on its own, or serve over rice or quinoa for a more filling meal.
