Squash, Bean and Corn Stew
Servings: 4
Ingredients:
- 1 large onion, diced
- 5 cloves garlic, minced
- 3 tbsp fair trade olive oil
- 3 cups water
- 1 butternut squash, cut into small pieces
- 1 10-oz. bag frozen corn
- 1 15-oz. can red kidney beans, drained
- Salt and pepper to taste
- 2 cups cooked rice
Sauté onion and garlic in olive oil over medium heat until tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook stirring occasionally for 15 to 20 minutes until squash is tender. Add salt and pepper to taste. Serve with rice.
