Barbecue Pink Beans with Butternut Squash, Lime and Cilantro
Barbecue Pink Beans with Butternut Squash, Lime & Cilantro
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
I Experimented with Pink Beans for this Hearty Meal
Pink beans come from the West Coast, and they are closely tied to pioneer cooking and rich, barbecue flavors. This recipe has a modern twist with the addition of roasted butternut squash, which makes for a hearty side dish or great vegetarian meal. The addition of the cumin, cilantro and lime lends a wonderful aroma to finish the dish. The flavor of these beans gets better overnight. You can easily make ahead the night before to maximize flavor.
Chadwick’s Checklist
What you need to know before you cook.
- Try soaking beans overnight to reduce cook time even more.
- Salt your beans at the end of cooking. Chicken broths vary in sodium, and you'll need to add more of it depending on the dryness of the beans.
SERVING SIZE: 8-10 PREP TIME: 1 hr 30 mins TOTAL TIME: 30 mins
Ingredients
1 1 lb. bag Rancho Gordo Santa Maria Pinquito beans, washed (2-3 15 oz. cans of pinto beans work well, too)
4 cups low sodium chicken broth
1 large sweet onion, coarsely chopped
4 cloves garlic, finely chopped
1 large bay leaf
1 medium butternut squash, peeled, seeded and cut into 1" chunks
2 Tablespoons olive oil
Kosher salt and black pepper to taste
1½ Tablespoons ground cumin
1½ Tablespoons ground coriander
½ cup fresh cilantro, finely chopped
Juice of ½ lime
Salt and pepper to taste
Directions
Preheat oven to 400°.
Place the beans in a large pot. Add the onion and garlic. Stir. Pour in the chicken broth to cover the beans. Bring the pot to a boil on medium high heat. Turn down the heat to medium and cover. Let beans cook 60 minutes, or until liquid is gone and the beans are soft. Add more chicken broth or water if the beans need more time to cook.
While the beans are simmering, place the squash on a rimmed baking sheet. Evenly drizzle with the olive oil. Season with salt and pepper. Roast in the oven 25-30 minutes until the squash is tender when inserting a knife. Toss once with a wooden spoon or spatula to ensure even roasting. Remove from the oven and set aside in a dish.
When the beans are ready, slowly fold in the squash. Add the cumin and coriander and stir with a large wooden spoon until well mixed. Fold in the cilantro and lime juice. Finish with kosher salt and pepper to taste.
Serve warm.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Out of butternut squash? Try any other roasted root veggie or squash. Carrots, zucchini, and sweet potatoes work well.
- You can easily make this vegan with water or vegetable stock.
- Love beans but hate the flatulence? Simmer them with kombu, a Japanese kelp, readily available in the international aisle or online.
- Garnish with a mild cheese like cotija, or tangy yogurt.
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