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Kidney Bean Stew

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How to Make Kidney Bean Stew

Beans are a staple in Latin cuisine: Cuban black beans, Mexican refried pinto beans, etc. These red kidney beans are popular in Puerto Rican and Dominican cuisine.

Receta en Español aquí


10 min prep time


20 min cook time


6servings


1/2 cup

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Step-By-Step Instructions:

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  2. Add the pumpkin, beans, broth, tomato sauce, salt, and pepper and bring to a boil. Reduce the heat to medium. Cover and cook until the pumpkin is tender, 10–12 minutes. Toss in the cilantro and stir.
Fiber Focused
Low Sodium
Latin American
Mexican/Southwestern
Budget Friendly
Dinner
Lunch
Main Dish
One Pot
Vegetarian
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Nutrition facts

6 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    120

  • % Daily value*

  • Total Fat
    2.5g

    3%

    • Saturated Fat
      0.4g

      2%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    115mg

    5%

  • Total Carbohydrate
    19g

    7%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      4g

  • Protein
    6g

  • Potassium
    490mg
    10%

Ingredients

olive oil
1 tbsp

onion (finely chopped)
1

garlic (minced)
2 clove

peeled, cubed pumpkin or butterut squash
1 cup (about 7 oz)

no-salt-added red kidney beans (rinsed and drained)
1 (15.5-oz) can

unsalted chicken broth
1 1/2 cup

no-salt-added tomato sauce
1/4 cup

salt
1/4 tsp

black pepper
1/4 tsp

chopped cilantro
1/4 cup

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