This stew is of Caribbean origin, which island I cannot say. Although black beans are most “authentic”, use any beans you have; however, the black beans do provide a nice color contrast. If you use canned beans and the salt content is not too extreme, consider using the bean water for or as part of the liquid.
2 T vegetable oil or butter, or other fat
3 medium onions, peeled and thinly sliced
1 – 2 cloves garlic, minced
1/2 t dried red pepper flakes
1/2 t ground allspice; or 1/4 t cinnamon plus 1/4 t ground cloves with a pinch of nutmeg
2 c broth or water, plus extra as needed
2 T red wine vinegar
4 c (peeled) chopped winter squash (cut into small pieces)
4 c (peeled) chopped potatoes (cut into small pieces)
2 c (canned) tomatoes, with juice
salt and pepper, to taste
4 c cooked black beans, drained if using canned
lemon or lime wedges, for serving; or lemon or lime juice
1. Heat oil or butter in a soup pot over medium heat. Add onions and sauté for 5 or 6 minutes, until softened. Add garlic, pepper flakes, and allspice and cook for another minutes.
2. Add broth, vinegar, squash, potatoes, tomatoes, salt, and pepper. Bring to a simmer, cover, and cook until squash and potatoes are becoming tender. Add more broth or water if the stew seems dry, or if you want a more soupy stew. Add beans, return to a simmer, and cook until the vegetables are tender and the beans are heated through.
3. Taste for seasonings and serve with a lemon or lime wedge for squeezing over or a splash of lemon or lime juice.