Black Bean Stew With Butternut Squash - cooking recipe

Ingredients

2 teaspoons canola oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups butternut squash, diced
1/2 cup dry sherry
1/2 cup chicken broth
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1 (19 ounce) can black beans, drained and rinsed
2 teaspoons red wine vinegar
2 tablespoons chopped cilantro

Preparation

In large skillet heat oil and saute onion, garlic and squash. Cook until onion is golden. Add sherry, broth, cumin and coriander.
Reduce heat and simmer 10 minutes or until squash is tender.
Add black beans and wine vinegar. Stir in cilantro.