There’s nothing better than coming home on a cold day and digging into a hearty stew. We absolutely love how many different things we’re able to pull together into a delicious, cohesive meal, and this eggplant, squash and bean dish is no exception! With chunky vegetables and beans like this you don’t have to worry about everything falling apart, nor do you have to spend a lot of time creating a stock and finessing your meal; this one is so easy, while still incredibly filling and flavorful!
If you’re looking to rejuvenate some of your dinners without adding dollars to your grocery bill or having to spend hours in the kitchen, this recipe is definitely for you. Make it and see, with some crusty bread, your family will flip for this!
Veggie Bean Stew
- 1 (19 oz.) can kidney/cannellini beans, drained
- 1/2 (14.5 oz.) can diced tomatoes
- 1, 1-1 1/2 pound eggplant, cut into 1-inch cubes
- 2 medium squash of your choice (butternut, acorn, etc), cut into 1-inch cubes
- 1 yellow bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 white onion, diced
- 1 1/2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large Dutch oven or skillet and cook onions and bell peppers until softened. 8-10 minutes.
- Season with salt, pepper, oregano, cumin and red pepper flakes, and cook until fragrant. 3-5 minutes.
- Add squash, eggplant, tomatoes and water, and bring mixture to a boil.
- Cover and reduce heat to low. Simmer for 15 minutes, or until vegetables are tender, stirring occasionally.
- Add beans and cook until heated through. About 5 minutes.
- Liquid should be almost completely absorbed. If not, continue cooking for several more minutes.
- Taste and adjust seasoning, if necessary, then ladle stew into bowls and serve hot.
Recipe adapted from Food And Wine