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!)

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