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

Eggplant Caponata


Caponata

Caponata

 

I get many requests from my friends for Vegetarian dishes. This is a Sicilian recipe for a sweet and sour eggplant relish that can be served on crackers or crostini. I also use it as a sandwich spread when I make an Italian Hoagie sandwich. Take one bite and you will feel like  you are in Italy…Ciao Baby!

 

Ingredients:

1 large eggplant (peeled and diced into half-inch cubes) (4 cups)

1 medium onion finely diced

1 stick celery finely diced

4 cloves garlic finely diced

1 – 16 ounce can of petite diced tomatoes

1 tablespoon tomato paste

1/4 cup of coarsely diced Manzanilla olives

1/4 cup coarsely diced black olives

1/4 cup pine-nuts

1/4 cup raisins

3 tablespoons capers

crushed red pepper to taste

Salt and pepper

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 cup red wine vinegar

3 tablespoons sugar

Fresh basil for garnish

Directions:

Heat up a large skillet with olive oil over medium high heat. When the oil is hot add eggplant in one layer  to pan. Cook for 4 minutes (do not stir). After 4 minutes turn over the eggplant in the pan to brown the other side for an additional 4 minutes. Remove eggplant to a separate bowl and set aside. Add onions and celery to the skillet with additional oil if needed. When the onions have become translucent add the garlic and cook for an additional 2 minutes. Reduce heat to low and add the remaining ingredients to the pan.  Cook at a low simmer for 8 minutes or until the eggplant is tender. Serve at room temperature.