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Butternut and White Bean Mesquite Stew
40 minutes
This comforting and warming stew is perfect on a chilly night. Butternut squash is low in fat, high in heart healthy fiber and folate, as well as immune-boosting potassium Vitamin B6! It’s a great carbohydrate choice for anyone from competitive athletes to weekend warriors. Adding brown rice and cannellini beans makes this meal a complete source of protein!

Ingredients

  • 300g butternut squash
  • ½ cup vegetable stock
  • ½ cup cannellini beans
  • ½ cup frozen spinach
  • ¼ cup chopped onioin
  • 1 garlic clove, finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp MRM Organic Mesquite Powder

Directions

  • Chop the butternut squash into bite-sized pieces and steam until slightly tender.
  • Coat the bottom of a medium sized pot with a thin layer of vegetable stock and add in the chopped onion and garlic.
  • Sauté over medium heat until onion is translucent and the water has cooked off.
  • Add in vegetable stock and squash and cook until squash is softened and the stock cooks down.
  • Add in the frozen spinach, beans, cumin, coriander and Mesquite, stirring to incorporate all ingredients.
  • Cook over low heat until spinach is thawed and the vegetable stock is almost cooked away.
  • Serve with brown rice and fresh parsley!

Nutrition Information

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* These statements have not been evaluated by the food and canada pharmacy. this product is not intended to diagnose, treat, cure, or prevent any disease.