Red Beans w/butternut squash and potatoes Recipe

 The is one of my favorite recipes! This flavorful dish will make you falls in love with our Cuban Beans seasoning blend! This pink/red beans with butternut squash and potatoes is a hearty, wholesome dish that combines creamy pink beans with sweet butternut squash and comforting potatoes. The dish is seasoned with spices and cooked to create a rich and flavorful combination. It's a nourishing, satisfying, and perfect choice for a comforting meal, providing warmth and a delightful culinary experience 

 

Ingredients

 

2- 15oz cans of Red or Pink beans (do not rinse) or 1.5 Cups of dried beans cooked

2.5 cups water

1 cup diced butternut squash

1  cup small cubed potatoes

½ cup chopped green bell pepper (about a half of a pepper)

2 Tbsp Cuban Bean Seasoning

3 Tbsp olive oil

3 Lg. garlic cloves crushed and finely chopped

1 Medium Spanish (yellow) onion finely chopped

2 Tbsp tomato paste

½ Tbsp rice or white vinegar

2 Tbsp chopped cilantro (optional)

 

Directions

1.  In a medium pot combine the red beans, water, butternut squash, potatoes, green pepper, and the Cuban Beans Seasoning. Cook over medium heat until it comes to a boil. Lower heat to medium-low and continue to cook, stirring frequently, for 10-15 minutes or until the vegetables are very tender and the broth starts to thicken.

2.  In a small pan, heat olive oil over medium heat. Add garlic and sauté until light golden brown. Add onion and cook until translucent about 4-5 min. Add tomato paste and mix to combine. Cook for about a minute or until the tomato paste is fragrant, then add the vinegar. Mix and add to the beans. 

3. Bring the heat up to medium and continue to cook until the broth thickens to a creamy consistency , about 5 minutes. 

4. Add cilantro (if using) to the beans. Serve over white rice (see recipe). 

 

Serves 4.