recipe squash and kidney beans

Emily

Discover a delicious and easy recipe squash and kidney beans that’s packed with flavor and perfect for any meal. Try it today!

Prep Time 10

Cook Time 25

Total Time 25

Course Main Dish

Cuisine Plant-Based, Vegetarian

Servings 4 People

Calories 250 kcal

1 medium squash butternut or acorn work beautifully: Choose a squash that’s firm and ripe, with smooth skin. If you’re new to working with squash, just peel and cube it—no need for any complicated steps!
1 can of kidney beans or 1 ½ cups cooked from dried: Kidney beans bring a rich, earthy flavor and plenty of plant-based protein. If you prefer to use dried beans, make sure they’re fully cooked before adding them to the dish.
1 tablespoon olive oil: For sautéing and enhancing the natural flavors. You can swap it out for coconut oil for a slightly different twist.
2 cloves garlic minced: Fresh garlic adds a fragrant, savory depth to the dish.
1 small onion diced: Onions are a must for adding sweetness and flavor that balances the dish perfectly.
1 teaspoon ground cumin: This spice brings a warm earthy undertone that complements the kidney beans and squash beautifully.
1 teaspoon paprika: A hint of smokiness adds richness to the dish. If you like things spicier feel free to use smoked paprika.
1 teaspoon dried thyme: Thyme adds an aromatic note that elevates the flavor profile.
Salt and pepper to taste: Always taste as you go and adjust for seasoning!
Fresh herbs optional: A sprinkle of fresh parsley or cilantro right before serving adds a pop of color and freshness.

Begin by peeling and cubing your squash. Butternut squash works wonderfully here, though you can choose any variety you prefer. Cut off the ends, peel it, and remove the seeds. Slice it into chunks that are about 1-inch in size. If you’re using acorn squash, feel free to leave the skin on—it adds a lovely texture and flavor!
Rinse your kidney beans well if using canned. If you’re using dried beans, make sure they’re pre-cooked.

Heat a tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens and becomes translucent.
Add the minced garlic to the pan and continue cooking for another 30 seconds or so, just until you start to smell that wonderful aroma. Be careful not to let it brown—just fragrant and soft is perfect!

Toss the cubed squash into the pan along with the cumin, paprika, and thyme. Stir to coat the squash evenly with the spices, allowing it to absorb those warm flavors.
Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften and brown slightly. This is when the sweetness of the squash really begins to develop!

Once the squash is tender, it’s time to bring in the kidney beans. Add them to the pan, then pour in about ¼ cup of water. This will help everything cook together while keeping the dish moist.
Cover the pan and let it simmer over low heat for 10-15 minutes, stirring now and then. The squash should be fully cooked and caramelized, and the beans will absorb all the tasty flavors.

Take a moment to taste the dish, then season with salt and pepper to your preference. Adjust the spices if you like things a little bolder, adding more cumin or paprika for an extra kick.
For an added touch, garnish with fresh herbs like parsley or cilantro just before serving. These fresh notes will bring out the vibrant flavors of the dish.

Nutrition Information (per serving):

Keyword Squash, Kidney Beans, Healthy, Vegan Recipe

recipe squash and kidney beans​