Bean And Butternut Squash Picadillo Recipes

Steps:

• Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
• Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
• Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
• Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Steps:

• Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

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!

Steps:

• Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
• Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
• Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
• Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.