Spicy Bean and Squash Delight

Chef Brainy
What Started it all:
Kidney Beans, Squash, nuts (almonds, walnuts), microwave

This dish is a hearty, spicy delight that combines the rich flavors of kidney beans, squash, and nuts. Perfect for a quick, nutritious meal that’ll light up your taste buds and fill you up. And yes, we’re using a microwave – get over it!


  • 2 cups of kidney beans (cooked)
  • 2 cups of squash (diced)
  • 1/2 cup of almonds (chopped)
  • 1/2 cup of walnuts (chopped)
  • 1 tablespoon olive oil
  • 2 cloves of garlic (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste


  1. Prepare the ingredients. Make sure your kidney beans are cooked and ready. Dice the squash into small cubes. Chop the almonds and walnuts. Mince the garlic.
  2. Microwave the squash. Place the diced squash in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper. Microwave on high for about 5 minutes or until tender. Give it a stir halfway through.
  3. Toast the nuts. In a dry skillet over medium heat, toast the chopped almonds and walnuts until they are golden and fragrant. Keep an eye on them so they don’t burn.
  4. Sauté the garlic. In a large skillet over medium heat, add a bit of olive oil and sauté the minced garlic until it’s golden and aromatic.
  5. Combine everything. Add the cooked kidney beans and microwaved squash to the skillet with the garlic. Stir in the chili powder and cumin. Cook for a few minutes until everything is heated through and well combined.
  6. Finish with nuts. Add the toasted almonds and walnuts to the skillet. Stir everything together and season with salt and pepper to taste.

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