Beans, Squash and Sofrito
Servings: 2 servings
Ingredients
For the beans
- 1 can about a pound black beans, drained and rinsed or 2 cups prepared beans
- 2 cups chopped and peeled butternut squash or other winter squash
- salt pepper and other seasonings to taste (I used thyme and some cumin.)
- 2 tablespoons oil
For the sofrito
- 1 tablespoon oil
- 1 medium onion peeled and diced (about a cup)
- 1 cup chopped bell pepper any color is fine
- 2 - 3 cloves garlic peeled and minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 large handful fresh cilantro leaves chopped
Instructions
- Prep all the vegetables before starting.
- Heat some oil in a large skillet and fry the squash for several minutes until it takes on some color on all sides.
- Add the beans and about 2 cups of water (I filled the can the beans came in)
- Season to taste and reduce the heat to a simmer, add more water as needed to prevent the pan from drying out. Cook until the squash is tender, about 20 minutes.
- While the beans and squash are cooking make the sofrito by heating some oil in a small skillet, then adding the onions, peppers.garlic and oregano. Saute for several minutes until the vegetables have softened. Season with salt and pepper.
- Remove from the heat and stir in the cilantro. Allow it to wilt in the heat of the pan.
- Stir the sofrito into the beans and squash, taste and adjust the seasonings, then serve as desired..