Black Bean Butternut Squash Stew

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion (chopped)
• 1/2 medium red bell pepper (diced)
• 3 cloves garlic (minced)
• 2 green onions (chopped)
• 2 cups butternut squash (peeled, and cut into 1/2 inch cubes)
• 1 15-ounce can black beans, drained and rinsed
• 1/2 teaspoon Italian seasoning
• 2 sprigs thyme
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 vegan bouillon ((I used Edward & Son’s Not-Chick’n Bouillon Cubes))
• 1 cup tender collard greens (or kale or spinach, chopped (optional))
• 1/4 teaspoon Cayenne pepper
• Pinch of allspice ((optional))

Instructions

1. 1

   Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute

2. 2

   Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.

3. 3

   Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.