Let’s Get Started!

Ingredients Needed

• 4 c fresh butterbeans (or 3c. dried)
• 1 Tblsp ground cumin
• 1 large butternut squash
• 2.5 Tblsp chili powder
• 1 small white onion
• dash curry powder
• 2 tsp grated ginger
• 1 Tblsp maple syrup
• 1-2 cloves minced garlic
• 3-4 cups vegetable broth

Directions

Rinse the beans (and soak overnight if dried). Cut the squash into ½-1” chunks. Dice the onion and grate the ginger. Put all ingredients into your slow cooker in the order listed. Add broth just until ingredients are covered – use a little more if you are using dried beans. Add some ground black pepper if desired. Slow cook on low heat for 8-10 hours. Serve alone or over brown rice. Add a green salad or a green vegetable to complete the meal.

Benefits

Butternut squash is high in Vitamin A (which helps promote healthy skin) and beta carotene (an anti-oxidant with many important disease fighting properties.) The beans are high in iron and protein, giving as much per serving as meat – but without the cholesterol and with the fiber needed for healthy digestion. The majority of Americans are fiber deficient leading to heartburn and constipation.