Roasted Squash & Black Bean Stew — cooking, easy recipes

This vibrant, comforting stew is a joyful example of cooking, easy recipes that pack big flavor with minimal fuss. Roasted squash and peppers caramelize beautifully, black beans bring protein and heartiness, and a fresh limey salsa adds a bright contrast. It is simple to make, full of nutrients, and perfect for weeknight dinners or meal prep.

Why this stew works

This dish leans on two techniques that intensify flavor: roasting and gentle simmering. Roasting the squash and peppers concentrates their natural sweetness while slow-cooked onions and garlic build a deeply savory base. Black beans act as the powerhouse of the stew, delivering protein and a lovely creamy texture. A little okra helps thicken the stew naturally, and a bright salsa brings contrast and freshness.

"The skin for me is the best bit. It goes deliciously sweet and candy-like."

Ingredients

• Half a butternut squash, seeds removed, cut into 3 cm chunks
• 3 bell peppers, sliced into chunks
• 2 onions, peeled and roughly chopped (reserve 1/4 for salsa)
• 4 cloves garlic, crushed
• 2 tins black beans, with their juice
• 100 g okra, finely sliced
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Olive oil, a few teaspoons
• For the salsa: 2 tomatoes (de-seeded), 1 chilli, coriander, juice and zest of 1 lime, reserved onion
• To serve: brown rice, natural yogurt, extra coriander

Equipment

• Roasting trays
• Casserole-style pan or large saucepan
• Fine grater (for lime zest)
• Sharp knife and board

Step-by-step method

1. Prep and roast the veg: Carefully halve the butternut squash and remove seeds. Cut into 3 cm chunks. Toss squash in a tray with a pinch of salt and pepper, 1 tsp ground coriander and 1 tsp oil. Leave the skin on for sweetness and nutrients. In a second tray, add the peppers with salt, pepper, 1 tsp smoked paprika and 1 tsp oil. Massage the seasoning into the peppers. Roast both trays at 200°C / 400°F for 30–35 minutes.
2. Build the stew base: Warm 1 tbsp oil in a casserole pan. Add 4–6 bay leaves to release their aroma. Add crushed garlic and the chopped onions. Instead of drowning the onions in oil, add a small cup of water to gently soften them. This preserves flavor without excess fat. When softened, splash in the balsamic and increase the heat.
3. Add the beans: Pour in two tins of black beans with their juice. Fill each tin halfway with water, swish and add that in too. Stir and bring to a boil to combine flavors.
4. Incorporate roasted veg: Scrape the roasted squash and peppers into the pan, including any caramelized bits from the trays. Add a small splash of water to lift the sticky, sweet juices from the roasting tray into the stew. These bits are concentrated flavor.
5. Finish with okra: Add 100 g of finely sliced okra. Turn the heat down and simmer gently for 15–20 minutes so the flavors marry and the okra adds natural thickness.
6. Make the salsa: Finely chop the reserved 1/4 onion, coriander, de-seeded tomatoes and one chilli. Zest and juice the lime using a fine grater for extra perfume, then combine everything. The salsa is the bright counterpoint to the smoky stew.
7. Serve: Spoon the stew over brown rice, top with a dollop of yogurt, a sprinkle of coriander and a generous spoonful of salsa. Pour a little salsa juice over the yogurt for an extra tangy hit.

Cooking tips and swaps

• Be very careful when halving squashes. Use the tip of the knife and your body weight, and always keep fingers clear.
• Leave the squash skin on for extra vitamins and fiber. It becomes sweet and candy-like when roasted.
• If okra is unavailable, a small spoon of cornstarch mixed with water can thicken the stew, though okra adds flavor and nutrition.
• Black beans are the protein powerhouse here. For variety, try kidney beans or chickpeas.
• Adjust the chilli to taste or omit for a milder family-friendly version.

Health and flavor notes

This recipe is a shining example of cooking, easy recipes that are also nourishing. Squash is rich in vitamin A for eye health, peppers give vitamin C, and beans provide plant-based protein and fibre. Roasting concentrates sweetness, while slow simmering intensifies savory depth. The result is an exciting, humble superfood meal that covers carbs, dairy, protein and plenty of vegetables.

"It's a really humble dish, but it's exciting."

Give it a try

This roasted squash and black bean stew is a cheerful, satisfying dinner that highlights why simple cooking, easy recipes can deliver joy and nutrition. Invest a little time in the vegetables and the flavours will sing. Everyone should give this a try.

This article was created from the video How to Make A Roasted Squash & Black Bean Stew with the help of AI.

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