Everyday Spanish-Style Beans
This satisfying and simple stewed beans recipe hits the spot. Although adapted to be lower in salt, it keeps a familiar taste of the traditional Puerto Rican rice and beans (Habichuelas Guisadas).
1 tablespoon oil (such as canola or oil olive oil)
½ medium onion, diced
2 cloves of garlic, minced
1 medium green bell pepper, seeded and finely diced
½ cup frozen butternut squash, diced
2 cups water, divided
2 cans low-sodium pink or light kidney beans, rinsed (about 3½ cups cooked)
½ cup cilantro, chopped
1 teaspoon dried Mexican oregano
¼ teaspoon cumin
2 tablespoons no salt added tomato paste
Ground black pepper, to taste
½ teaspoon salt
- Heat oil in a large stock pot on medium-high heat. Add the onion and garlic, and sauté until soft, about 3 minutes.
- Add green pepper, squash and 1 cup of water. Cook for 3 minutes, stirring.
- Add beans, cilantro, oregano, cumin, remaining 1 cup water, and tomato paste. Bring to a simmer and cook, uncovered, stirring occasionally, for 15 minutes. Season with black pepper and salt.
- Serve warm, over rice. Leftovers can be stored, refrigerated, for up to 5 days.