squash-and-black-bean-stew-with-tomatoes-and-green-beans-102389.json

{
    "directions": [
        "Heat oil in heavy large pot over medium heat. Add onion and saut\u00e9 until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalape\u00f1o. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper."
    ],
    "ingredients": [
        "1 tablespoon olive oil",
        "1 large onion, chopped",
        "2 garlic cloves, minced",
        "1 tablespoon chili powder",
        "1 1/2 teaspoons ground cumin",
        "1 28-ounce can diced tomatoes in juice",
        "2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces",
        "4 ounces green beans, trimmed, cut into 1-inch pieces",
        "1 15- to 16-ounce can black beans, rinsed, drained",
        "1 tablespoon minced seeded jalape\u00f1o chili",
        "1/2 cup chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Tomato",
        "Vegetable",
        "Saut\u00e9",
        "Stew",
        "Green Bean",
        "Butternut Squash",
        "Fall",
        "Winter",
        "Healthy",
        "Cilantro",
        "Simmer"
    ],
    "title": "Squash and Black Bean Stew With Tomatoes and Green Beans",
    "url": "http://www.epicurious.com/recipes/food/views/squash-and-black-bean-stew-with-tomatoes-and-green-beans-102389"
}