Butternut Squash and Red Bean Stew

Name: Butternut Squash and Red Bean Stew
Prep time: 20 min
Total time: 40 min
Ingredients: 2 cups chopped onions; 1 cup chopped carrots; 1 cup chopped bell peppers, any color; 9 cloves garlic, minced; 1 bay leaf; 1 teaspoon ground caraway; 1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups); 1½ cups chopped tomatoes; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; ¼ teaspoon crushed red pepper; 2 tablespoons oat flour; 2 15-oz. cans red kidney beans, rinsed and drained (3 cups); 2 tablespoons red wine vinegar; Sea salt, to taste; Freshly ground black pepper, to taste

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Prep Time: 20 minutes

Total: 40 minutes

Instructions

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Step 1

In a Dutch oven combine the first six ingredients (through caraway) and ¼ cup water. Cook over medium about 10 minutes or until vegetables soften, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Step 2

Add the next five ingredients (through crushed red pepper) and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until squash is fork-tender.

Step 3

In a small bowl whisk together oat flour and ¼ cup water; stir into stew. Stir in beans and vinegar. Cook 5 minutes more or until thickened. Season with salt and black pepper.

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