Butternut Squash and Black Bean Stew with Tomatoes and Green Beans

• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 pounds butternut squash, peeled and cut into bite-size pieces
• 1 (14.5 ounce) can Del Monte Diced Tomatoes with Zesty Mild Green Chilies, undrained
• 1 (14.5 ounce) can vegetable broth
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can Del Monte French-Cut Seasoned Green Beans with Roasted Garlic, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• Hot cooked couscous
• Chopped fresh cilantro (optional)

1. Heat oil over medium heat in a large pot.
2. Cook onion and garlic in hot oil for 4 minutes or until tender.
3. Stir in squash, undrained canned diced tomatoes, broth, water, cumin, oregano and black pepper.
4. Simmer, covered, for 30 minutes or until squash is tender.
5. Stir in undrained canned seasoned green beans and black beans.
6. Cook for 5 more minutes or until heated through.
7. Serve over hot cooked couscous.
8. If desired, sprinkle with cilantro.

vegetable oil, onion, garlic, butternut squash, del monte, vegetable broth, water, ground cumin, oregano, black pepper, del monte, black beans, couscous, fresh cilantro

Taken from allrecipes.com/recipe/butternut-squash-and-black-bean-stew-with-tomatoes-and-green-beans/ (may not work)