Saturday, October 21, 2006

More squashy goodness

A couple of people asked me for this recipe after Brian and I made it when we had friends over last month, so I thought I'd post it here. It comes (with a few minor changes) from Peter Berley's Fresh Food Fast, which I picked up in Cody's a couple of years ago. It's another seasonal, vegetarian cookbook that we've had good luck with. The recipes are usually pretty easy to follow, and he's combined everything into menus. He even offers a shopping list and a "game plan" for getting everything ready at the same time.

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.


eva said...

As one of the friends who had the good fortune of eating said pinto beans, I'll say that this was indeed a fabulous dish. Well done!

P.S. I swear Roommate and I are planning our own dinner party someday. It just involves a few more chairs and more silverware...and likely more dishes.'ll happen. I swear!

Anonymous said...

I can make pancakes.


jfh said...

Yum! Great recipe, and thanks for the book title. I'm not vegetarian but spend more and more time eating veggie dishes. In San Francisco I'll have a gas stove! Can't wait! I mean, I hope the people of Iraq get back full time electricity and all, but for cooking? Electric sucks.