Slow Cooker Butternut Squash Frijoles

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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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Please note that this recipe uses a 1½ to 2 quart slow cooker.
Author:
Recipe type: side dish
Cuisine: Mexican
Serves: about 3 cups
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 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
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!

 

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.

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!

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    Comments

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

    6. 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!

    10. 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).

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

    15. 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! 🙂

    20. 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.

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

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

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

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