Recipe Archive

Strawberries with Balsamic Vinegar & Pepper

Beet & Tomato Borscht

Triple-Gold Potato Salad

Date & Walnut Bread

Southwestern Meatless Chili

Black Bean & Yellow Squash Stew

Black Bean & Yellow Squash Stew

A small amount of peanut butter stirred into stews offers a lot of bang for the buck: The roasted, rich flavor permeates the entire stew and at the same time adds a satisfying thickness to the sauce.

1 tablespoon olive oil
1 large red onion, diced
1 large green bell pepper, cut into 1/2-inch chunks
3 cloves garlic, minced
3/4 pound small red potatoes, cut into 1-inch chunks
3/4 cup water
1 pound yellow squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices
1 can (14 1/2 ounces) stewed tomatoes, chopped with their juice
1 3/4 cups cooked black beans, or canned (rinsed and drained)
2 tablespoons creamy peanut butter
3/4 teaspoon oregano
1 cup frozen corn kernels

1 In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring, until the onion is soft, about 7 minutes.

2 Add the potatoes and water. Cover and cook un­til firm-tender, about 10 minutes.

3 Add the squash, tomatoes and their juice, black beans, peanut butter, oregano, and salt. Stir to combine. Bring to a boil, reduce to a simmer, cover, and cook until the squash and potatoes are tender, about 10 minutes.

4 Stir in the corn and cook until the corn is heated through, about 2 minutes.

Makes 4 servings

Nutrition information per serving
calories 313 • total fat 8.6g (saturated 1.5g) • cholesterol 0mg • dietary fiber 15g • carbohydrate 51g • protein 15g • sodium 280mg • Good source of: fiber, folate, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin C