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Butternut and White Bean Mesquite Stew
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!
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
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!
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