Butternut Squash Frijoles

By Kathy_Hester

A spicy blend of Winter squash and the bean of your choice. It’s perfect for burritos, tacos, or as a simple meal with rice and beans.

Ingredients

• This recipe uses a 1 1/2 to 2 quart slow cooker
• 1 cup dried beans (anasazi, pinto, et.)
• 3 cups water
• 1 cup butternut squash puree
• 1 clove garlic, minced
• 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with 1/2 teaspoon powdered chipotle)
• 1 teaspoon marjoram
• 1/2 teaspoon chili powder
• 1 tablespoon fresh cilantro, chopped
• juice of 1/2 lime
• salt to taste
• ground hot pepper, optional to taste

Details

Servings 6
Preparation time 10mins
Cooking time 470mins
Adapted from healthyslowcooking.com

Preparation

Step 1

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.