Habichuelas Colorados con Calabaza Guisado / Red Kidney Beans with Calabaza Squash


HHabichuelas con Calabaza

Habichuelas Colorados con Calabaza Guisado is a  popular Puerto Rican side dish made with red kidney beans and a Caribbean squash called Calabaza. It is a hard skinned squash with orange flesh similar to Acorn or Butternut squash, either of which may be substituted in this recipe. The Calabaza squash, which is easily found in Latin markets, adds a slightly sweet and earthy flavor to the beans. Serve over cooked white rice to create a perfect a side dish for grilled, roasted or fried meats. 

Ingredients:

1/2 pound chunk of Calabaza

1/2 cup chopped onion

1/2 cup chopped Cubanelle pepper (Italian frying pepper)

3 cloves garlic

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried cilantro

1 teaspoon ground cumin

2 – 16 ounce cans red kidney beans (or if you have more time on your hands than I do, feel free to soak some dried beans)

1 – 8 ounce can  tomato sauce

Method:

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Peel, remove seeds and dice the Calabaza into 3/4 inch pieces.

HHabichuelas con Calabaza

 

Place the diced Calabaza into a sauce pan with enough water to cover the cubes add a 1/2 teaspoon of salt and simmer for 10 minutes or until fork tender. Drain the Calabaza reserving 1/2 cup of the cooking liquid.

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Place onions, green peppers, garlic and olive oil into a small food processor and pulse a few times until a coarse puree is achieved.

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Place puree into a large thick bottomed saucepan and sauté for 5 minutes over low heat.

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Add remaining ingredients plus the cooked Calabaza  and the reserved 1/2 cup of cooking liquid to the sauce pan and simmer over low heat for 20 minutes.

HHabichuelas con Calabaza

Creamy Butternut Squash and Coconut Milk Soup


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Butternut squash and coconut milk are a wonderful flavor combination.  This is the perfect cold weather soup. The ginger, curry and cinnamon will give you that warm fuzzy feeling down to your toes. Serve with warm crusty bread and you have a quick easy meal.

4 cups butternut squash – 1″ dice

2 carrots sliced

1/2 medium onion diced

1 clove garlic diced

1 tbsp. minced fresh ginger

6 cups chicken stock or use enough to just cover vegetables

13.5 oz. can coconut milk

1/4 tsp curry powder (+/-) to taste

1/8 tsp cinnamon

1/8 tsp cumin

salt and pepper to taste

Place all ingredients into a thick bottomed pot and bring to a boil. Reduce heat to low and simmer until vegetables are fork tender (about 20 minutes). Allow soup to cool then use a blender to puree soup in batches until it is creamy. (Do not put hot soup into blender). Then re-heat the soup to serve.