Braised Pinto Beans with Delicata Squash, Red Wine, and Tomatoes
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups thinly sliced onion
1 teaspoon kosher salt
1 pound delicata squash, halved, seeded, and cut into 1/2-inch-thick slices*
3 garlic cloves, crushed
1 15-ounce can pinto beans, drained and rinsed
1 14-ounce can diced tomatoes with their juice
1/2 cup dry red wine
1 chipotle in adobo sauce, minced
1 tablespoon fresh sage, chopped
freshly ground black pepper
*You can use butternut squash as well, with good results, but you have to peel it first. Actually, I usually peel the delicata, too, because I like the softer texture you get without the skin.
1. Melt the butter in a large pan over high heat with the oil. Add the onion and salt and saute until lightly browned, about 5 minutes. Reduce the heat, add the squash and garlic, and saute for 1 minute.
2. Stir in the pinto beans and the tomatoes, along with the wine, chipotle, and sage. Raise the heat and bring to a boil. Reduce the heat and simmer, covered, until the squash is tender but not falling apart--about 15 minutes.
3. Uncover the pan and cook for 1-2 minutes to thicken the sauce. Season with salt and pepper.
Berley suggests serving this over cheese-filled arepas (pupusas). As a lazy cook, I often just serve it with rice or tortillas. I also had good luck with an alternative version I prepared a couple of weeks ago: I used half the amount of onion, left out the beans, added an extra can of diced tomatoes, and tossed it with pasta.