Black Bean Butternut Chile with Pesto

Posted on 21. Feb, 2012 by in Comfort Food, Family Dinners

Not only do I love the flavors of this hearty chile I love the name.. black bean butternut, black bean butternut, black bean butternut.

  • 2 large onions chopped (4 cups)
  • 1 T chopped garlic
  • 2 bay leaves
  • 1 T ground cumin
  • 1 T ground oregano
  • 1 t chili powder
  • 1/4 t cloves
  • 1/8 t cayenne
  • 2 28 oz cans whole tomato with juice
  • 4 cups peeled diced butternut squash 1/2″ dice
  • 3 cups water
  • 3 cups cooked black beans
  • 2 cups fresh raw corn kernels cut from the cob
  • salt and pepper to taste
  • 1/3 cup toasted walnuts
  • 1 packed cup each of cilantro and spinach
  • 1 clove garlic
  • 1/2 cup olive oil
  • a good squeeze of lemon juice
  • salt
In a heavy bottomed dutch oven or soup pot saute onion in olive oil with a couple of pinches of salt for 10-15 minutes till very soft but not browned. Add garlic and spices and stir for about a minute. Add tomatos and juices. Here I spend time mashing up the tomatos and cutting any hard end pieces off. Add squash and water and simmer for about 40 minutes. Add beans and corn and more water if needed. Remove bay leaves season with salt and check to make sure the butternut is tender. Be careful to give it a stir regularly throughout the simmer time and make sure the tomatos haven’t settled to the bottom and sticking which will cause them to burn.
Simpy food process the pesto ingredients and adjust to taste.

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2 Responses to “Black Bean Butternut Chile with Pesto”

  1. ivey 22 February 2012 at 7:50 am #


    • ej 22 February 2012 at 4:20 pm #

      This recipe has been kid approved too!

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