Vegan Kale, Bean and Squash Sauté

1 (15 oz) can Eden black soybeans
3 tbsp. coconut oil/butter ghee
1 yellow organic onion, diced
2 cloves organic garlic, minced
1 tsp. chili pepper flakes
1 large organic butternut squash, cut into 1-inch cubes
1 cup water
2 cups finely chopped organic kale
1 tsp. dried oregano
1 tsp. coarse sea salt
Pepper to taste
Juice of half an organic lemon
1 tbsp. extra-virgin olive oil  

Melt coconut oil/butter ghee and add in onions, chili flakes, salt, garlic and oregano. Add squash and water and let simmer, covered, for approximately 20 minutes or until squash is tender. Add the kale and cook for 10 more minutes before adding drained black soybeans. Let simmer another 15 minutes and add in olive oil and lemon juice. Serve.