Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew
Butternut squash is a good source of vitamin A and potassium.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew
Ingredients
Instructions
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Rinse and drain the white beans.
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Peel and dice the butternut squash.
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Remove the stems from the kale and chop it into bite-sized pieces.
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Slice the olives.
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Chop the onion and mince the garlic.
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In a crock pot, combine the white beans, butternut squash, kale, olives, onion, garlic, vegetable broth, olive oil, salt, black pepper, paprika, and cayenne pepper.
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Cook on low heat for 4 hours or until the beans and squash are tender.
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Let the stew rest for 10 minutes before serving.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
