Butternut Squash Frijoles

This unusual refried bean variation adds butternut squash to the mix. These are super easy to make in a small slow cooker. The leftovers freeze great as-is or rolled up in burritos.

SOY-FREE, GLUTEN-FREE, OIL-FREE OPTION*

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 15 minutes for stove top, 15 to 17 hours for slow cooker

YIELD: 6 servings

INGREDIENTS:

• 3 cups (513 g) cooked pinto beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 cup (245 g) butternut squash purée
• 1 tablespoon (15 ml) olive oil (*use water or broth)
• 1 clove garlic, minced
• 1/2 cup (120 ml) water
• 1 can (14.5 ounces, or 410 g) diced tomatoes or 1 1/2 cups (270 g) chopped fresh tomatoes
• 1 teaspoon marjoram
• 1/2 teaspoon powdered chipotle or smoked paprika
• 1/2 teaspoon chili powder
• 1 tablespoon (1 g) chopped fresh cilantro
• Juice of 1/2 lime
• Salt, to taste
• Ground cayenne pepper, to taste

INSTRUCTIONS:

FOR STOVE-TOP 

1. Combine the beans and squash in a bowl and mash with a potato masher.
2. Heat the olive oil in a sauté pan over medium heat.
3. Add the garlic and sauté for about 1 minute.
4. Add the water, tomatoes, marjoram, chipotle, chili powder, and the bean and squash mixture.
5. Keep mashing as you are cooking the mixture down. The beans will break down more as they cook. You can leave them chunkier if that’s the way you prefer them.
6. Cook until the mixture is combined and heated through, about 15 minutes.
7. Add the cilantro, lime juice, salt, and cayenne. Taste and adjust the seasonings.

FOR SLOW COOKER (WITH DRIED BEANS)

1. The night before: Combine 1 cup (193 g) dried beans and 3 cups (700 ml) water in a 1 1/2 or 2-quart (1.4 or 1.8 L) slow cooker and cook on low overnight or for 8 hours.
2. In the morning: Add the butternut squash, garlic, water, tomatoes, marjoram, chipotle, and chili powder.
3. Cook on low for 7 to 9 hours.
4. Taste and adjust the seasonings.
5. Add the cilantro, lime juice, salt, and cayenne.

NUTRITIONAL INFORMATION:

PER SERVING

• 168.5 calories; 3.0 g total fat; 0.8 g saturated fat; 9.2 g protein; 27.4 g carbohydrate; 8.8 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTES:

• Anasazi, Yellow-Eyed Peas, or other soft cooking bean