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You are here: Home / Beyond Easy / Slow Cooker Butternut Squash Frijoles

Slow Cooker Butternut Squash Frijoles

November 21, 2011 by Kathy Hester

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Slow Cooker Butternut Squash Frijoles

This slow cooker refried bean recipe is simple but adding butternut squash amps up the nutrition. The chipotle brings a little spicy and lots of smokiness.

The cilantro and lime give it a fresh flavor that you’ll love it in your favorite tacos, burritos and more!

Butternut Squash Frijoles

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Serves about 3 cups     adjust servings

Please note that this recipe uses a 1½ to 2 quart slow cooker.

Ingredients

  • 1 cup dried beans (anasazi, pinto, or other "brown bean".)
  • 3 cups water
  • 1 cup butternut squash purée
  • 1 clove garlic, minced
  • 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with 1/2 teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of 1/2 lime
  • salt to taste
  • ground hot pepper, optional to taste

Instructions

    The night before:

    1. Combine the dried beans and water in the slow cooker and cook on low overnight.

    In the morning:

    1. Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

    Before serving:

    1. Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
    2. You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!

    by Kathy Hester


     

    You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.

    If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.

    You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.

    Filed Under: Beyond Easy, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow Cooker Recipes, Soy-free, Winter Tagged With: acorn squash, Bean, beans, Beyond Easy, burrito, Butternut squash, Chile powder, Chili pepper, Christmas and holiday season, cook, coupons, crock pot, crockpot, dairy-free, frijoles, Fruit and Vegetable, giveaway, Gluten-free, heart healthy, Mexican, no oil refried beans, Pumpkin and Squash, recipe, refried beans, samples, slow cooker, sweet potato, Tabasco, taco, Vegan, vegan frijoles, Veganism, Vegetarian, whole wheat tortilla, winter squash

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    Comments

    1. Lisa says

      November 21, 2011 at 3:26 pm

      I love to use left over veggies just putting them over brown rice, in a stir fry or by making a soup.

    2. Melissa says

      November 21, 2011 at 3:27 pm

      I love using them up in a stir-fry with some tofu and brown rice!

    3. Marquesa says

      November 21, 2011 at 3:28 pm

      I like to use them in a casserole with a grain.

    4. denise says

      November 21, 2011 at 3:29 pm

      Love to use my leftover peppers and onions to saute and put over a plate of hummus and munch it with fresh pita wedges!

    5. Bridget says

      November 21, 2011 at 3:29 pm

      I love to use leftover veggies in tacos with beans and vegan sour cream!

    6. jeanne endsley says

      November 21, 2011 at 3:34 pm

      My favorite way to use leftover veggies is to mix with rice and use either Chinese,Mexican or Italian seasoning. All depends on my mood to which way i season!

    7. Jamie says

      November 21, 2011 at 3:38 pm

      I use up my leftover veggies by making soup! and if I have leftover rice I throw that in too!

    8. Bridget says

      November 21, 2011 at 3:38 pm

      I signed up at Key Ingredient and requested to be a friend (averydog); thanks.

    9. Andrea says

      November 21, 2011 at 3:46 pm

      Sometimes I make polenta for breakfast, and top it with leftover veggies from the night before.

    10. Fran Nager says

      November 21, 2011 at 3:57 pm

      My favorite way of using left over veggies is in a soup….I add vegetable boullion (made from the water of cooked veggies-I freeze the left over water in ice cube trays and bag the cubes for use later).

    11. Michelle says

      November 21, 2011 at 4:04 pm

      I throw leftover veggies together in a soup or stew

    12. mairead says

      November 21, 2011 at 4:07 pm

      I love to use them up in a wrap with hummus and rice. Yum!

    13. Jessica says

      November 21, 2011 at 5:02 pm

      I like to throw leftover veggies in chili. Almost any veggie combination tastes good with a little chili powder!

    14. Bria says

      November 21, 2011 at 5:28 pm

      Leftover veggies are fab in soups, salads, and on pizzas.

    15. KatsHealthCorner says

      November 21, 2011 at 5:50 pm

      My favorite way to use leftover veggies is to heat them up and throw them in with some rice and beans! It’s a hit every time! 🙂

    16. bookharlot says

      November 21, 2011 at 6:50 pm

      I love throwing leftover veggies into enchiladas

    17. Tracy says

      November 21, 2011 at 7:06 pm

      Tofu scramble!

    18. Laura Farr says

      November 21, 2011 at 7:17 pm

      Soup is the best way for us to use most leftovers.

    19. Amy says

      November 21, 2011 at 7:26 pm

      I usually make a soup, though I tried croquettes last week and may have to do that again sometime!

    20. Cara says

      November 21, 2011 at 7:51 pm

      Did I just hear the words “quick mexi pizza”??? I think that just might be my newest favorite way to eat leftover veggies! Now that I think about it, I usually eat every last veggie on my plate/on the table that I never have leftovers. Hrmpf.

    21. Tierney says

      November 21, 2011 at 8:42 pm

      Stir fry or fajitas

    22. Kim Collison Yager says

      November 21, 2011 at 9:13 pm

      Either mix into a salad or make soup! Or – just eat for breakfast! 🙂

    23. Patti Clawson says

      November 21, 2011 at 10:21 pm

      I use my leftover veggies to make wraps.

    24. Diane says

      November 21, 2011 at 10:38 pm

      My favorite way to use leftover veggies is either in scrambled tofu or tossed into pasta

    25. sarah garvey says

      November 21, 2011 at 11:17 pm

      I like to heat them up and mix it with some couscous and edamame for a quick and filling dinner.

    26. sarah garvey says

      November 21, 2011 at 11:21 pm

      Signed up on key ingredient and sent you a friend request.

    27. JamieAnne says

      November 22, 2011 at 10:35 am

      I use left over veggies in soups and I save left over bits for veggie stock. I make it in the slow cooker and then freeze it in batches.

    28. Terre says

      November 22, 2011 at 11:43 am

      I put dabs of leftovers into a bowl in my freezer. Then, when it’s full, I have goodies for soup. I just add veg broth and a few seasonings and I have yummy soup for dinner.

    29. Lizzie says

      November 22, 2011 at 12:17 pm

      Those look great – I am always looking for new squash recipes!

      As for leftover veggies, chalk up another vote for stir fry!

    30. Lindsey says

      November 22, 2011 at 12:48 pm

      Tofu scramble! I only make them to use up odds and ends.

    31. Claire says

      November 22, 2011 at 11:01 pm

      I chop them up and make a “Kitchen Sink” veggie bowl with marinara, hummus and balsamic vinegar. So simple, yet so good!

    32. Christina says

      November 22, 2011 at 11:55 pm

      W/ homemade hummus (from Candle Cafes cookbook)…everything tastes great slathered in it!

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