BACKYARD GIGANTE BEANS AND BUTTERNUT SQUASH

Backyard Gigante Beans and Butternut Squash image

Provided by Duskie Estes

Time 14h25m

Yield 4 servings

Number Of Ingredients 19

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Ingredients

1 cup gigante beans
2 bay leaves
2 cloves garlic
Pinch red chile flakes
Salt
1/2 large butternut squash, peeled, seeded and diced
Olive oil, for drizzling
Freshly ground black pepper
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 sweet onion, roughly chopped
1 cup cherry tomatoes
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 limes, juiced
2 tablespoons chopped papalo or cilantro
Squash blossoms, for garnish, optional

Steps:

Place the gigante beans in a saucepan and cover with water. Soak overnight.
The next day, add to the beans the bay leaves, garlic, red chile flakes and some salt. Put the saucepan over medium-high heat and cook for 1 hour, then drain and remove the bay leaves.
Preheat the oven to 350 degrees F.
Place two-thirds of the cubed butternut squash on a baking sheet. Drizzle with oil, salt and pepper, and put into the oven. Roast until caramelized, about 30 minutes.
To a food processor, add the celery, carrots, onions and remaining butternut squash. Process until the vegetables are uniform in shape.
Put a saute pan over medium-high heat and add oil to coat. Once heated, add the processed sofrito and season with salt and pepper. Saute until caramelized, 30 minutes, adding more oil if necessary.
To the saucepan of beans, add the roasted squash, sofrito, tomatoes, cinnamon, coriander, cumin, paprika, lime juice and papalo. Stir to combine and taste. Season if necessary.
Serve garnished with squash blossoms, if desired and if they are available!

Nutrition Facts : Calories 327 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 194 milligrams, Carbohydrate 58 grams, Fiber 14 grams, Protein 12 grams, Sugar 14 grams