Stewed beans make an appearance in just about every cuisine, but these, which rely on a tomato base and a cilantro-heavy blend of herbs and aromatics known as sofrito, reference Puerto Rican and Cuban styles. Sofrito is generally made ahead, but here, rather than blend the cilantro, onions, garlic and peppers together, food writer Ruth Terry first caramelizes the onions and combines the other ingredients separately. This adds depth of flavor as well as a bit of sweetness to complement the roasted pumpkin.
You can cook the beans from scratch in advance or use canned. Either way, reserve some of the bean liquid from the pot or can to thicken and add flavor to the stew.
The stew can be refrigerated for up to 4 days.
The squash may be roasted up to 2 days in advance. If not using right away, transfer to an airtight container and refrigerate.
From writer Ruth Terry.
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Ingredients
measuring cupServings: 8
- 4 cups (26 ounces) peeled, seeded and diced butternut squash
- 4 tablespoons olive oil, divided, plus more as needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1 large white onion, diced (about 11 ounces)
- 1 large red bell pepper, seeded and diced (about 1 1/4 cups)
- 1/2 large bunch (2 ounces) fresh cilantro leaves and stems, plus more for garnish (optional)
- 8 cloves garlic
- 3/4 teaspoon dried thyme
- Three (15-ounce) cans black beans (about 5 cups), drained and liquid reserved
- One (28-ounce) can tomato sauce
- 2 tablespoons tomato paste
- Freshly ground black pepper
- Cooked rice, quinoa or couscous, for serving (optional)
Directions
Step 1
Position a rack in the middle of the oven and preheat to 400 degrees.
Step 2
In a large bowl, combine the butternut squash, 2 tablespoons of the olive oil and the salt and toss to combine. Spread over a rimmed baking sheet and roast for about 15 minutes, or just until the squash can be easily pierced with a fork. Remove from the oven and set aside.
Step 3
In a large, heavy-bottomed pot over medium-high heat, heat the remaining oil until shimmering. Add the onions and cook, stirring until the edges start to brown, about 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions turn light brown, about 10 minutes.
Step 4
While the onions are cooking, in a bowl of a food processor, combine the bell pepper, cilantro and garlic and pulse until very finely chopped and uniform but not fully smooth — this is your sofrito.
Step 5
Add the sofrito to the pot and raise the heat to medium. Add the thyme and stir until aromatic, about 1 minute. Add the beans, roasted squash and stir to combine.
Step 6
Add the tomato sauce, tomato paste and 1 scant cup of bean cooking liquid or brine. Taste and season with black pepper and more salt, if needed. Bring the stew to a simmer, then reduce the heat to medium-low, cover and cook until slightly thickened, 7 to 10 minutes. If you prefer a thicker stew, simmer, uncovered, for a few more minutes, until your desired consistency is reached.
Step 7
To serve, ladle the stew into shallow bowls or over rice, quinoa or couscous, and garnish with cilantro and a drizzle of olive oil, if using.
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Nutritional Facts
Per serving
Calories
318
Fat
8 g
Saturated Fat
1 g
Carbohydrates
52 g
Sodium
94 mg
Protein
13 g
Fiber
14 g
Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From writer Ruth Terry.
Tested by Olga Massov.
Published December 7, 2020
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