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.

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

1. Preheat oven to 400°. 

2.  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.

3. 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.

4. 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.

5. Serve warm. 

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