Bean and Butternut Squash Picadillo

Name: Bean and Butternut Squash Picadillo
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams or two 15-ounce cans black-eyed peas, drained and rinsed; 340 grams medium butternut squash (about , peeled, seeded, and cut into 1/2-inch cubes); 237 milliliters canola oil; 3 Tbsps chopped canned chipotle chiles in adobo sauce; 59 milliliters thinly sliced fresh basil leaves; 59 milliliters chopped fresh cilantro; 355 milliliters corn kernels, fresh or frozen; 2 garlic cloves, very finely chopped; 12 garlic cloves, peeled; 1 Grated zest of lime; 2 liters chicken stock (low-sodium store-bought is fine); 1 large red bell pepper, stemmed, seeded, and coarsely chopped; 6 servings Rice and salsa, for serving; 1 teaspoon salt; 6 servings Salt and freshly ground black pepper; 113 grams (4 or 5 slices) thick-cut bacon, chopped; 1 medium white onion, finely chopped

Need a gluten free and dairy free main course? Bean and Butternut Squash Picadillo could be an awesome recipe to try. One serving contains 408 calories, 22g of protein, and 15g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up salt, butternut squash, chipotle chiles in adobo sauce, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

Cook the bacon in a medium stockpot or Dutch oven over medium heat until it's lightly browned and has rendered its fat, about 5 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Add the onion, bell pepper, and garlic and cook until the onion is tender and translucent, about 6 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes.

Ingredients you will need

Chicken Stock

Squash

Add the black-eyed peas, Garlic-Chipotle Love and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.

Ingredients you will need

Chipotle Chiles

Garlic

Corn

Peas

Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa.

Ingredients you will need

Salt And Pepper

Basil

Salsa

Rice

Equipment you will use

Bowl

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Ingredients you will need

Cream Cheese

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Aluminum Foil

Oven

Pot

Remove the pot from the oven and let the garlic and oil cool to room temperature.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Oven

Pot

Put the garlic and the now garlic-infused oil in a food processor or blender.

Ingredients you will need

Garlic Oil

Garlic

Equipment you will use

Food Processor

Blender

Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.

Ingredients you will need

Chipotle Chiles

Lime Zest