Dark bean with sweet butternut squash and collard greens make this sound stew so healthy and consoling!

I got some delicate collard greens at a neighborhood wellbeing sustenance store, they were so crisp and energetic. I chose to include some toward the part of the bargain dark bean and butternut squash stew.

I considered it a stew however it's marginally not quite the same as state a common bean stew and the consistency is a lot thicker than a soup. I included coconut milk and utilized a touch of allspice for a progressively tropical bend. The outcomes were essentially stunning, an ideal mix of sweet, hot and simply loaded with flavor.

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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/kale/spinach, chopped (optional)
• 1/4 teaspoon Cayenne pepper
• Pinch of allspice, (optional)

Instructions

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

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