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Butternut Squash Frijoles and a Goodie Bag Giveaway!

November 21, 2011 · by ·

I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.

Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!

To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.

You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.

There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free

This recipe uses a 1½ to 2 quart slow cooker

  • 1 cup dried beans (anasazi, pinto, et.)
  • 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 ½ teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • ½ teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of ½ lime
  • salt to taste
  • ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.

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!

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, Cooking Time 8 hours, crockpot, Giveaway, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Beyond Easy Not-Refried Beans

October 13, 2011 · by · 14 Comments

Now that I’ve at gotten you to at least start thinking about getting a 1 1/2 to 2 quart slow cooker – here’s another recipe for it. This time it’s a savory staple that can make any meal easy – refried beans, except my beans play no part in the frying game. They’re completely oil-free, so you there’s no guilt and fewer calories than the regular version!

Refried beans won’t win any beauty contest, but they are cheap, tasty and good for you.

The recipe below is a jumping off point. You can add green chilies, chopped hot peppers, lime juice, sauteed onions and peppers, even beer if you’re so inclined.  You can make these taste just the way you want them to. I don’t know about you, but it makes me happy to actually find something I can control in my life. But you don’t have to be a control freak like me to enjoy them, even those of you with patience and inner peace can love these beans too!

This recipe starts off with dried beans. You can use canned or pre-cooked ones, just put the ingredients together in the morning instead of the night before. You could make some flautas with the leftovers, if you have any.

Beyond Easy Not-Refried Beans
soy-free, gluten-free
Makes 2 to 3 cups

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1 cup dry pinto beans
  • 3 cup water (plus extra noted in recipe)
  • 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
  • 1 teaspoon chili powder
  • A few dashes liquid smoke or smoked salt, optional
  • Tabasco or other hot sauce, optional
  • salt, to taste

The night before: In your slow cooker add the dried beans, water, garlic, and chili powder. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the liquid smoke if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day. You can cook these a very long time if you just add extra water.

Before serving: Take a wooden spoon and mix the beans together smashing some again the walls of the slow cooker if there are still too many whole beans. Adjust seasonings and add hot sauce, salt, or other add-ins now.

Serve as-is over brown rice with salsa for the easiest meal ever, or serve in tacos or burritos.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,