Legume and Squash StewAlan Roettinger | Delicious Living
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Serves: 4 people
- Calories per serving: 416
Beans and corn together provide a complete protein in this peasant-style, one-dish meal, alive with fiery spice. Chiles, somewhat counterintuitively, are among the most potent anti-inflammatory foods. Serve in shallow soup bowls, with slices of crusty Italian bread.
- Place oil in a large pot over medium-high heat and add onion. Stir constantly for about 2 minutes, until beginning to soften. Add bell peppers, stirring for about 2 minutes. Add squash, greens, and garlic, and stir for 2 minutes. Add bouillon cubes, chopped chipotle, paprika (if using), corn, and 2 cups boiling water, stirring well.
- Bring mixture to a boil, and reduce heat to maintain a simmer. Cook until vegetables are tender, 15–20 minutes.
- Increase heat to high and gently stir in beans until warmed through. Season to taste, and garnish with fresh cilantro and lime wedges.
PER SERVING: 416 cal, 11g fat, (6g mono, 2g poly, 2g sat), 0mg chol, 18g protein, 69g carb, 19g fiber, 177mg sodium