Nourishing and Calming Black Bean Curried Stew Recipe
Ingredients
- 2 Tbsp coconut, avocado, or grape oil or ghee
- 2 540ml cans black beans
- 6 cups butternut squash cubed; you can buy fresh and cut it yourself or you can buy pre-cut and frozen
- 1 medium-sized onion diced
- 2 cups vegetable broth
- 1 Tbsp curry powder
- 1/2 tsp ground cinnamon
- 1/2 tsp pepper
- 1/8 to 1/4 cup dried longan fruit the original recipe uses 8 chopped dried apricots
Instructions
- In a large saucepan, saute the onions in your oil or ghee, until the onion is golden brown.
- Add the cubed butternut squash and saute for about 5 minutes, until slightly browned.
- Stir in curry powder, cinnamon, and pepper and saute for about another minute.
- Add vegetable broth and stir, making sure to get any pieces stuck to pan.
- Stir in black beans and longan fruit (or apricots).
- Bring to a boil, lower heat to simmer, cover, and allow to cook for 30 minutes, or until the squash is soft.