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Caribbean White Beans & Squash

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  • 1 Tbsp. vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, chopped
  • 4 cups butternut squash or 20 oz. package, peeled, coarsely chopped
  • 1 can (15.5 oz.) small white beans, rinsed and drained
  • 3/4 cup water
  • 1 can (8 oz.) tomato sauce
  • 1/4 tsp. ground cumin
  • 1 cube Knorr® Chicken flavor Bouillon Cube(s)
  • 1 packet Knorr® Sazon with Coriander and Annatto
  • 4 Tbsp. chopped fresh cilantro, divided

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat oil in large deep nonstick skillet over medium-high heat and cook onion, pepper and garlic, stirring occasionally, until vegetables are lightly browned, about 5 minutes. Stir in remaining ingredients, except 2 tablespoons cilantro.
  • 2 Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered until squash is tender, about 20 minutes .
  • 3 Uncover and cook until sauce is slightly thickened, about 10 minutes. Stir in remaining cilantro. Serve, if desired, over hot cooked rice.