There’s something deeply satisfying about a warm, aromatic stew simmering away on the stove—especially one that delivers both nourishment and bold flavor without requiring hours of cooking. This Hearty Black Bean & Squash Stew is exactly that kind of dish: rustic, vibrant, and layered with spices that wake up the palate.
Born from the idea of combining pantry staples with seasonal produce, this stew transforms simple ingredients into a comforting bowl full of texture and depth. Black beans bring hearty plant-based protein, while butternut squash adds natural sweetness and creaminess. The mix of warming spices—cumin, chili powder, smoked paprika, and oregano—infuses the broth with rich Southwestern character.
Whether you want an easy weeknight dinner, a meatless option that leaves you full, or a make-ahead dish for busy days, this stew fits perfectly. It’s satisfying on its own, pairs well with grains, and reheats beautifully. Let’s break down how to prepare this deeply flavorful pot of goodness.
Recipe Overview
This stew blends sautéed aromatics, warm spices, tender squash, and black beans into a flavorful, hearty one-pot meal. A small portion is blended to create a naturally thick and velvety base without cream, making the final dish rich and comforting while staying fully plant-based.
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 & black pepper, to taste
- Fresh thyme sprigs, for garnish
Step-by-Step Instructions
1. Build Flavor with Aromatics
Heat olive oil in a large pot or Dutch oven. Add the onion, red pepper, and green pepper if using. Cook for 8–10 minutes, stirring occasionally until softened and lightly caramelized.
Tip: Letting them brown slightly deepens the stew’s overall flavor.
2. Toast the Spices
Add garlic, cumin, chili powder, smoked paprika, and oregano. Cook for about 1 minute, stirring constantly.
Tip: Heating spices in oil helps release their essential oils, making the stew more aromatic.
3. Simmer the Stew Base
Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the cubed squash. Bring to a gentle simmer, then reduce heat, cover, and cook for 15–20 minutes until the squash is almost tender.
Tip: Cut squash into small, even cubes to ensure consistent cooking.
4. Add Black Beans
Stir in the rinsed black beans and cook uncovered for 5–10 minutes, allowing flavors to meld and the mixture to thicken slightly. Season generously with salt and black pepper.
5. Blend for Creaminess
Carefully remove 1½–2 cups of the stew (including squash, beans, and broth). Transfer to a blender and blend until smooth.
Safety tip: Vent the blender lid and fill only halfway to prevent splattering.
Pour the blended portion back into the pot and stir to combine. This step creates a naturally thick, velvety texture without dairy or flour.
6. Finish & Serve
Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh thyme sprigs.
Optional: A squeeze of lime adds brightness and balances the earthy flavors.
Cooking Tips & Variations
1. Change the Base Flavor
- Swap butternut squash with sweet potato for a slightly sweeter and softer stew.
- Use fire-roasted tomatoes for a smoky depth.
2. Boost the Protein
- Stir in cooked quinoa or lentils.
- Add cubed tofu during the last 10 minutes for a heartier, plant-powered meal.
3. Adjust the Heat Level
- Add a chopped jalapeño with the onions for extra spice.
- Stir in chipotle in adobo for smokier heat.
4. Make It Creamier
Blend a slightly larger portion of the stew, or blend some white beans along with the squash mixture.
5. Add Greens
A few handfuls of spinach or kale stirred in at the end add color, nutrients, and extra texture.
Storage & Serving Suggestions
Storage
- Refrigerator: Keeps well for 4–5 days.
- Freezer: Store in airtight containers for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if it thickens.
Serving Ideas
- Serve over brown rice, quinoa, or barley.
- Pair with warm cornbread or crusty sourdough.
- Top with avocado slices, pumpkin seeds, or a swirl of coconut yogurt.
This black bean and squash stew brings together bold spices, comforting textures, and wholesome ingredients in a single pot. It’s easy to prepare, adaptable to whatever you have on hand, and satisfying enough to stand on its own. Whether you’re cooking for the week or enjoying a cozy meal at home, this stew offers a balanced and flavorful option that fits a variety of eating styles.
FAQs
1. Can I use frozen squash?
Yes, it works perfectly—no need to thaw, just add a few extra minutes of simmer time.
2. Can I make this stew in a slow cooker?
Yes. Sauté aromatics first, then transfer all ingredients (except beans) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add beans near the end.
3. Is this stew spicy?
It’s mild, but you can increase heat with chili flakes, jalapeño, or chipotle.
4. Can I skip the blending step?
You can, but blending enhances creaminess and body. If skipping, slightly mash some squash pieces in the pot.
5. What other beans can I use?
Kidney beans, pinto beans, or white beans are great alternatives.
A hearty black bean and squash stew packed with spices, vegetables, and creamy blended texture. Easy, flavorful, plant-based, and perfect for cozy weeknight meals.