We are cooking up a treat.
It will be served shortly...
Beef and Vegetable Stew
A stew filled with ingredients that are light and healthy. A dish that can be consumed at any time of the day, owing to its low calorie content.
Olive oil: 1 tablespoon
Dried chorizo sausage, diced: 4 ounces
Diced onion: 2 1/4 cups
Chopped garlic: 1 tablespoon
Butternut squash, peeled, seeded, and cut into 3/4-inch chunks: 4 cups
Chicken broth: 1 can
Pinto beans, rinsed, drained: 1 can
Black beans, rinsed, drained: 1 can
Red beans, rinsed, drained: 1 can
Black-eyed peas, rinsed, drained: 1 can
White hominy, rinsed, drained: 1 can
Mixed baby patty pan squash, quartered, cut into 1-inch chunks: 1 pound
Red bell pepper, seeded, cut into 1/2-inch dice: 1
Chipotle barbecue sauce: 1cup
Freshly ground black pepper
Chopped parsley, for garnish
In an oven, heat oil at a medium temperature. In the oven add the onion, chorizo and garlic. Cook the mixture for 6 minutes till the onions soften. Add the squash to the mixture and sauté it for 2 minutes more till cooked perfectly. Cover and allow the mixture to cook for an additional 4 minutes.
Add the remaining ingredients into the pot and bring the mixture to a boil. Once the boiling is complete, reduce the flame. Cover the pot and allow it to simmer for 8 minutes. Divide equally in bowls and serve steaming hot with toasted bread on the side.
Serve with slices of bread alongside.