A vegetarian red bean and squash stew, very similar to Puerto Rican "Habichuelas Guisadas", featuring a blend of fresh vegetables, spices, beans, and winter squash simmered in vegetable broth.
Add avocado oil to a large heated pot. Add in the sliced white/yellow onions and diced green onions, mix well, and sauté for 1-2 minutes or until slightly tender. Add in minced garlic and peeled/sliced carrots, mix again, and sauté for another 30 seconds. Add the tomato paste and all listed seasonings (Kendo Spice "Mary Greens", Kendo Spice "Pharm to Soul", sazon, dried oregano, paprika, garlic powder, salt, and pepper). Mix everything together well. Slowly add in the vegetable broth and bring the mixture to a simmer. Add in the dark red kidney beans, light red kidney beans, red beans, and chopped calabaza/winter squash, followed by fresh thyme, bay leaf, culantro, and cilantro. Add more broth or water if necessary, but be mindful not to add too much liquid as this is a stew. Bring to a slight boil, then cover and simmer for 20 minutes or until the squash is tender. Serve with rice and your favorite fresh vegetables and enjoy!
