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Southwest Bean Stew*


2 TBS olive oil                         

One 15-oz can kidney beans

2 cups diced onions                             

½ cup Bronco Bob’s Mango Chipotle Sauce

4 cups diced butternut squash              

¼ cup ketchup

1½ cups vegetable broth                      

1 yellow pepper, diced

One 15-oz can black beans                 

½ cup corn kernels (canned or frozen)

One 15-oz can garbanzo beans

1. In a large (5-qt) Dutch oven, sauté the onions in the olive oil until they are clear.
2. Add the squash and sauté for about 2 minutes.
3. Pour in the broth, bring to a boil, cover, and simmer 5 minutes.
4. Drain and rinse the beans; then add them to the stew, along with the yellow pepper, corn (drained, if canned), chipotle sauce, and ketchup.
5. Simmer until the squash is tender (8-10 minutes)**.


Makes 8 servings.
*Modified from The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman.
**You can also cook the squash in the microwave ahead of time by piercing it many times with a fork and cooking it for about 10 minutes while you prepare the other ingredients. Wrap the squash in aluminum foil for several minutes to complete cooking. Then slice, dice, and remove from peel to place in the pot with the onions. You can do this the day before and store the squash in the refrigerator. To cook in a slow cooker, saute the onions and then place them in the slow cooker along with the remaining ingredients.