oil, for frying
1 medium onion, chopped
1 clove garlic, minced
1 (15 ounce) can black beans, with liquid
1 butternut squash, cubed
1 cup crushed tomatoes
1/3 cup tomato paste
1 1/2 cups water
1 tablespoon fresh parsley
1 teaspoon cumin
1 teaspoon salt
1 teaspoon paprika
1/4 chipotle pepper
1. Saute onion and garlic in oil, until soft. Add black beans, cubed squash, crushed tomatoes, tomato paste and water.
2. Let this simmer for 15-20 minutes until squash is soft.
3. Add parsley, cumin, salt, paprika and chipotle, let simmer for another 5 minutes.
4. Serve with crusty bread, and top with dollops of vegan sour cream/yogurt, and a healthy sprinkling of green onions.