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!)