Slow Cooker Butternut Squash Frijoles

Jul 19 2013 | by geekypoet | 9 Comments » |
Tags: Eat To Live, gluten-free, McDougall

Print this recipe

Add to Recipe Box

Here’s another recipe for you  from my newest book, The Great Vegan Bean Book. I hope you enjoy it – it’s one of my favorite warm weather meals!
– Kathy Hester, Healthy Slow Cooking

You can use any winter squash or even sweet potatoes in place of the butternut squash. If you don’t have a small slow cooker then you will need to double or triple the recipe.

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free, no added oil

This recipe uses a 1½ to 2 quart slow cooker

• 1 cup dried beans (anasazi, pinto, et.)
• 3 cups water
• 1 cup butternut squash purée
• 1 clove garlic, minced
• 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
• 1 teaspoon marjoram
• ½ teaspoon chili powder
• 1 tablespoon fresh cilantro, chopped
• juice of ½ lime
• salt to taste
• ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight, 8 – 9 hours.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder. Cook on low for 8 – 10 hours.

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

You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a few veggies.  (Note: there is a fat-free, gluten-free, soy-free chorizo recipe in the book!)

Please follow and like us:

Submitted by:

9 Responses to “Slow Cooker Butternut Squash Frijoles”

1. Jodie Says:

   August 22nd, 2019 at 7:20 am

   I used the electric pressure cooker for the beans. And then cooked it all in the same pot using slow cooker method. I also added about another cup or two of water.
2. Kathy Hester Says:

   October 21st, 2013 at 8:49 am

   So glad you like it!
3. DebS Says:

   October 21st, 2013 at 8:43 am

   Loved this! Ate the whole first batch myself. Making another one now!
4. Kathy Hester Says:

   August 17th, 2013 at 1:13 pm

   Ronnie – you can microwave, boil, bake or slow cook a whole squash and then mash the cooked flesh. You can also buy canned butternut squash at many groceries and whole foods stores.

   Here’s some detailed instructions on different methods here: https://www.scjohnson.com/en/family/family-economics/post.aspx?date=10-11-30&title=Five-Ways-to-Cook-Butternut-Squash
5. Ronnie Says:

   August 17th, 2013 at 12:26 pm

   How do I make squash puree?
6. geekypoet Says:

   July 19th, 2013 at 10:24 am

   Opps – sorry about that. I’ll email Susan to update it too.

   Overnight can be 8 – 9 hours on low.

   In the morning cook on low for 8 – 10 hours.
7. KellyL Says:

   July 19th, 2013 at 9:42 am

   How long do you cook everything once you’ve added the squash, garlic, tomatoes and spices in the morning?
8. zsodja Says:

   July 19th, 2013 at 9:40 am

   Recipe says to add the other ingredients in the morning – do you cook it some more after that? Sounds like it should cook at least a bit more
9. Christi Says:

   July 19th, 2013 at 9:20 am

   This sounds great, but I’m confused — you cook the beans overnight, but do you continue cooking it the next day after adding the veggies and spices?