Black bean and butternut squash stew

Butternut squash may not be the most exotic or rarefied of squashes, but it is easy to find, easy to prepare, and easy to like. This year the local ones seem specially dense and flavorful, but I'd find their combination of simplicity and pleasant texture and taste difficult to resist even in an ordinary season.

Cubed roast squash is lovely in the kasha and preserved lemon dish I wrote about in my last post, and in the roast vegetable gratin I wrote about in the post before that. It's also excellent with black beans.

Some time ago, I learned that roast squash is an unexpected but very good addition to black bean burritos (roast sweet potatoes are, too). More recently, we've been enjoying it in this simple bean and vegetable stew. If you use canned beans or have some cooked up ahead of time -- they freeze well, incidentally -- you can make it without blinking an eye even on the most exhausting and irritating of work nights.

For this kind of thing, I cut a thin slice off the stem end and the bulbous blossom end of the squash to make them both flat, then stand it on the larger end (now stable) and cut the whole thing in half vertically, then scoop out the seed. There are two options at this point: I can peel and cube both the bulb and the neck, or I can cut off the bulb and bake it separately, unpeeled and unchopped, for a separate dish. Either way, for my usual roast vegetable extravaganza, what I want is peeled chunks of squash cut into rough cubes of about 1" or a little larger, tossed in olive oil, sprinkled with salt, and roasted at about 400 degrees F until toasty on the outside and tender all the way through. The result can then be set aside to use as an ingredient in any number of tasty main course dishes, including this one.

There's nothing exotic or hugely inventive about this dish. It's just simple, satisfying, and good.

BLACK BEAN AND SQUASH STEW

about 2 cups cubed roast squash, as described above
a 16 oz can of black beans, rinsed and drained
   OR a cup and a half of homemade cooked beans
hearty glug of olive oil
1 medium onion, chopped fine
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander seed
1 Tbsp. paprika
1/2 tsp. cocoa (optional but nice)
1/4 tsp. cayenne, or to taste
salt to taste
chopped cilantro and crumbled queso fresco for garnish

1. Heat the olive oil in the bottom of a medium-sized pot with lid, uncovered, over medium heat. Add the onions and cook until soft and turning gold.

2. Add the minced garlic and cook a minute more, then add the spices and stir well. Cook one minute more.

3. Add the rinsed beans and about half a cup of plain water. Cover and bring to a lively simmer. Add the squash, and stir gently to combine, then replace the cover and lower the heat. Cook for ten minutes, to heat through and marry the flavors. Check occasionally to see if the contents are sticking; if they are, add another small splash of water.

4. Remove the cover. If necessary, raise the heat to medium and reduce the liquid -- you want a thick sauce that just coats the vegetables. Taste for salt. 

5. Serve in bowls, topped with the suggested garnish or whatever you like, accompanied by bread, tortillas, or rice.

Comments

[eb]

Hey RF. Made this last night - totally awesome. I added the cocoa, which was indeed nice. My new favorite breakfast. Thanks for posting!

[redfox]

I'm glad you liked it -- and also approve wholeheartedly of your taste in breakfasts.