Description
This Creamy Gochujang Black Bean Stew builds up its incredible savory flavor all in one pan. Budget friendly and packed with nutrition!
Ingredients
- 2 tbsp avocado oil
- 6 cloves garlic (3 cloves thinly sliced and 3 cloves minced)
- 1/2 medium yellow onion, diced
- 1 tbsp fresh ginger, grated
- 4 scallions, thinly sliced (white and green ends separated)
- 2 tbsp gochujang
- 1.5 lb butternut squash, peeled and cubed
- 2, 15 oz cans black beans, drained and rinsed
- 1 1/2 cups good quality vegetable broth
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp natural peanut butter
- Zest and juice of 1 lime
- Kosher salt
For serving: cooked rice or toasted bread, toasted sesame seeds, sesame oil
Instructions
- Heat oil in a large skillet over medium low heat. When hot, add the sliced garlic, making sure the garlic is touching the oil. Allow the garlic to cook in the oil until it starts to become golden brown in color, about 3 minutes. Make sure to monitor the garlic as it cooks because some garlic slices may finish cooking faster than others. Transfer the garlic slices to a bowl lined with paper towels and sprinkle with a pinch of salt.
- To the same pan add the onions with a pinch of salt and saute for 4-5 minutes until the onions have softened. Add the minced garlic, ginger, and the white portion of the scallions and saute until fragrant, about 2 minutes.
- Add the gochujang and stir it into the onion mixture and continue to saute for about 3 minutes.
- Add in the cubed squash along with another pinch of salt. Saute the mixture for about 5 minutes. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 minutes. Remove the lid and use your spatula to scrape and stir the squash well then place the lid back on for 5 minutes or until the cubes have partially softened.
- As you wait, add the vegetable broth, tamari, vinegar, and maple syrup to a large measuring cup or bowl and whisk together.
- To the pan, pour in the black beans and vegetable broth mixture and stir to combine. Bring the mixture to a simmer then partially cover with the lid and cook for 15-20 minutes or until the butternut squash is fully cooked through.
- Remove the lid, add the peanut butter, lime zest and juice and stir until everything is evenly mixed together.
- Serve the stew over some cooked rice, then top with some of the remaining scallions, crispy garlic slices, sesame seeds and sesame oil if desired.
Notes
Save time. I feel like the thing that takes the longest with this recipe is handling the squash. If you feel this is a barrier to you enjoying this recipe, use pre-chopped butternut squash. This time of year it is typically always available in the produce section. And if wanting to enjoy this with rice, get frozen rice from the frozen section to reheat for this meal.
Make grating ginger easier. For the easiest time grating ginger, clean/peel your ginger root and stick it in the freezer. Freezing it helps make grating it so much easier without the fibers getting in the way to clog your grater.
Adjust the spice. If you are really sensitive to spice, feel free to adjust the amount of gochujang being used. Personally, I like things spicy so I will tend to use more gochujang than the recipe instructions sometimes. However, you may need less, so feel free to cut it back to just 1 tbsp if needed.
