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Beans, Squash and Sofrito
[Vegan]

Author Bio

Food for veggie-lovers with an emphasis on whole ingredients. Lydia's Flexitarian Kitchen serves food for plant-loving... Read More

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Butternut Squash

Beans and Squash Sofrito [Vegan]

Dairy Free

This delicious dish is served over rice and features a flavorful condiment called sofrito to add extra flavor. Best of all you can mix and match the ingredients to suit what you already have on hand, making this an easy weeknight vegetarian dish.

Ingredients You Need for Beans, Squash and Sofrito [Vegan]

For the beans:

1 can (about a pound) black beans, drained and rinsed or 2 cups prepared beans
2 cups chopped and peeled butternut squash or other winter squash
salt, pepper and other seasonings to taste (this recipe used thyme and some cumin)
2 tablespoons oil

For the sofrito:

1 tablespoon oil
1 medium onion, peeled and diced (about a cup)
1 cup chopped bell pepper, any color is fine
2-3 cloves garlic, peeled and minced
1 teaspoon dried oregano
salt and pepper to taste
1 large handful fresh cilantro leaves, chopped

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How to Prepare Beans, Squash and Sofrito [Vegan]

Prep all the vegetables before starting.
Heat some oil in a large skillet and fry the squash for several minutes until it takes on some color on all sides.
Add the beans and about 2 cups of water (fill the can the beans came in)
Season to taste and reduce the heat to a simmer, add more water as needed to prevent the pan from drying out. Cook until the squash is tender, about 20 minutes.
While the beans and squash are cooking make the sofrito by heating some oil in a small skillet, then adding the onions, peppers, garlic and oregano. Saute for several minutes until the vegetables have softened. Season with salt and pepper.
Remove from the heat and stir in the cilantro. Allow it to wilt in the heat of the pan.
Stir the sofrito into the beans and squash, taste and adjust the seasonings, then serve as desired.

Notes

The exact measurements aren’t that important when making this dish. You can easily double or even triple the recipe to suit your family’s needs. You’re not limited to serving it over rice, either. Cook the beans and squash with a little more liquid to make a sauce and it can be served over pasta. Or you can choose to use it as a filling for soft tacos or lettuce wraps.