Dinner · West African · 20 min
West African-Inspired Braised Black Bean and Kabocha Stew with Brown Rice
- Calories
- 431
- Protein
- 17g
- Carbs
- 87g
- Fat
- 3g
Ingredients
- 0.25 cup long-grain brown rice
- 120 g black beans
- 124.7 g kabocha squash
- 0.5 each yellow onion
- 2 tbsp olive oil
- 2 clove garlic
- 1 tsp ginger
- 1 tbsp tomato paste
- 1.5 cup vegetable broth
- 0.5 tsp salt
- 0.5 tsp ground cumin
- 1 tbsp lime juice
Method
- 01Soak the dried black beans in plenty of water for 8 hours or overnight, then drain.
- 02In a separate saucepan, combine the long-grain brown rice with 1 cup of water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 40-45 minutes until tender and liquid is absorbed.
- 03Heat 1.5 tablespoons of extra-virgin olive oil in a heavy pot over medium heat. Add the diced onion, minced garlic, and grated ginger, cooking for 5-7 minutes until soft and fragrant.
- 04Stir in the tomato paste and ground cumin, cooking for 1 minute to bloom the spices.
- 05Add the soaked black beans and vegetable broth. Bring to a boil, then cover and simmer over low heat for 45 minutes.
- 06Add the cubed kabocha squash and salt to the pot. Continue to braise on low heat uncovered for 25-30 minutes, until the squash is tender, slightly caramelized, and thickens the stew broth.
- 07Spoon cooked brown rice into a bowl, ladle the thick stew over top, and finish with a drizzle of the remaining olive oil and fresh lime juice.
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