This recipe is very easy. It’s a basic medley of squash and black beans cooked in one pot with a chorus of warming spices, coconut and tomato.

I use squash and black beans to create a very healthy, inexpensive vegan dish. You get a nice infusion of protein from the beans and well-rounded deliciousness from the squash, tomato and coconut. 

If you want to make something healthy that makes you feel full, then squash and black beans do the job nicely. Especially welcomed on chillier evenings. You can use any sort of winter squash (butternut squash works particularly well).

One pot meals save on washing up

Less washing up gets my vote every time! Easy, one-pot meals are a regular feature for me at home because of this very reason. If I want something extra I can easily serve it with rice, oatcakes or bread.

One pot ‘everything in the pan together’ means that all the flavours have a wild time.

A little bit of this, a little dash of that. 

The ingredients dance together while you mostly leave it to get on with the cooking. 

You can swap the squash and black beans for other ingredients

The ingredients in this recipe are easily interchangeable… I might substitute some of the squash for sweet potatoes, regular potatoes, celeriac, kohlrabi or swede (rutabaga).

If you don’t have black beans to go with your squash, then you can substitute with just about any bean.

I’d happily toss in some extra chopped greens, courgette (zucchini) or a bit of broccoli too. The limit is your imagination!

Creamed coconut works well with squash and black beans, but what is it?

I used creamed coconut in this recipe for an extraordinary coconut flavour. It helps to create a perfect squash and black bean stew.  

Creamed coconut comes in the form of a solid block. Made from pure mature coconut, it melts upon heating and acts to thicken the stew. See this page for more info on creamed coconut and where to get it).

You can find creamed coconut in the same aisle of the supermarket where you find coconut milk. However, if you can’t get creamed coconut then could also substitute for coconut cream, for a slightly different (yet still gorgeous) consistency.

Experiment when you are making your squash and black bean stew

Remember… make the most of whatever you have available and don’t be afraid to experiment and develop your own culinary magic in the kitchen.

Squash and black beans are an excellent starting point, but remember one-pot stews are usually adaptable and versatile. Play around with the ingredients.

Some interesting stuff about squash…

Squash comes in all shapes and sizes and can lend itself nicely to virtually any meal. Squash is actually not a vegetable, it’s a fruit! That’s because it has seeds. We tend to think of it as a vegetable though since it is usually used in savoury cuisine and we don’t chomp on it like an ordinary piece of fruit.

Summer squash, which includes courgettes (zucchini) and marrow, are varieties that can’t be stored easily.

On the other hand, winter squash (i.e. acorn squash, butternut squash, spaghetti squash and pumpkins) can be stored for longer periods. They make the ideal food when other fresh veggies are shorter in supply.

Each squash variety has its own unique flavour. Some have a nutty taste, others are sweeter. Most of them work exceedingly well baked as it makes the delicious, caramel-like sweetness pop right out!

Continue to Content

Black Bean One Pot - vegan, gluten-free

Yield: 2 - 3 portions

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

An quick and easy one pot vegan meal using squash, black beans and a delicious infusion of warming spices and herbs.

Print

Ingredients

• 800g winter squash (one small squash)
• 250ml water (1 cup)
• 1 teaspoon sea salt
• 200g black beans (cooked) (1 1/2 cup)
• 3 large garlic cloves
• 1 heaped tablespoon ground coriander
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 3 tablespoons tomato puree
• 75g creamed coconut
• 1 handful parsley

Instructions

1. Peel and dice the squash into cubes (no larger than 2cm/ 3/4 inch cubed).
2. Put the squash in a large pan along with the water, sea salt and black beans. Place the lid on to keep the heat and steam in the pan.
3. Peel and crush the garlic and then toss into the pan.
4. Add the ground coriander, freshly grated nutmeg, ground cinnamon, tomato puree and mix in.
5. About five minutes from the end of cooking time, chop the creamed coconut (which comes in block form) into small pieces and toss into the pan.
6. Put the lid back on, but mix regularly to encourage the melting process.
7. Finely chop the parsley and mix in right at the end.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  UK: Biona Organic Creamed Coconut 200g (Pack of 6)
• 
  Let's Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More delicious recipes with creamed coconut?

Pin squash and black beans one pot for later…