Ingredients
- 1/4 pound (4 or 5 slices) thick-cut bacon, chopped
- 1 medium white onion, finely chopped
- 1 large red bell pepper, stemmed, seeded, and coarsely chopped
- 2 garlic cloves, very finely chopped
- 2 quarts chicken stock (low-sodium store-bought is fine)
- 1 medium butternut squash (about 3/4 pound), peeled, seeded, and cut into 1/2-inch cubes
- One 28-ounce can or two 15-ounce cans black-eyed peas, drained and rinsed
- 2 tablespoons Garlic-Chipotle Love, or more to taste
- 1 1/2 cups corn kernels, fresh or frozen
- 1/4 cup thinly sliced fresh basil leaves
- Salt and freshly ground black pepper
Preparation
Step 1
1. Cook the bacon in a medium stockpot or Dutch oven over medium heat until it’s lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper, and garlic and cook until the onion is tender and translucent, about 6 minutes. Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes.
2. Add the black-eyed peas, Garlic-Chipotle Love, and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.
3. Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa.
Tip: Before shaving the kernels off fresh corn, cut off the bottom of the corn so that it stands flat and is more secure. This will make it easier and safer.