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Black Bean Butternut Squash Stew

Michelle Blackwood
  • 40 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

2 cups

Butternut squash

1 cup

Collard greens/kale/spinach, tender

3 cloves

Garlic

2

Green onions

1

Onion, medium

1/2

Red bell pepper, medium

2

sprigs Thyme

1 cup

Coconut milk

1

Vegan bouillon

1 cup

Vegetable broth

1 pinch

Allspice

1/4 tsp

Cayenne pepper

1/2 tsp

Italian seasoning

1 tbsp

Coconut oil