Bean and Squash Stew

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Slow Cooker Bean and Squash Stew Recipes

Ingredients:

  • 2 cans (141⁄2 ounces each) diced tomatoes
  • 1 can (15 ounces) red kidney beans, rinsed, drained
  • 1 can (131⁄4 ounces) baby lima beans, rinsed, drained
  • 2 cups peeled cubed butternut or acorn squash
  • 11⁄2 cups each: chopped onions, green bell peppers
  • 2 teaspoons minced roasted garlic
  • 1⁄2–3⁄4 teaspoon dried Italian seasoning
  • Salt and pepper, to taste

Instructions:

  1. Combine all ingredients, except salt and pepper, in slow cooker;
  2. Cover and cook on high 4 to 5 hours.
  3. Season to taste with salt and pepper.

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