Boistfort Valley Farm
Community Supported Recipe Box

Squash and Black Bean Stew With Tomatoes and Green Beans

You may elect to make this soup using our recipe for Simple Beans, just cut the cumin and cilantro. Please cook beans fully before adding to soup!


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 28-ounce can diced tomatoes in juice
  • 2 pounds squash, halved, seeded, peeled, cut into 1-inch pieces (careful peeling isn't critical -- skin is edible on the carnival and delicata squashes)
  • 4 ounces green beans, trimmed, cut into 1-inch pieces
  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1 tablespoon minced seeded jalapeño chili
  • 1/2 cup chopped fresh cilantro


dish: soup
season: fall

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Adapted from Bon Appétit, October 1999