Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned kidney beans, drained and rinsed
- 200 gButternut squash, peeled and cut into 1-cm cubes
- 120 gOnion, diced
- 100 gGreen bell pepper, diced
- 3 cloveGarlic, minced
- 2 tbspOlive oil
- 1 tbspTomato paste
- 1 tspDried oregano
- ½ tspGround cumin
- ½ tspFine salt
- 500 mlWater
- 15 gCilantro, chopped
Make it
- Heat the oil in a saucepan over medium heat. Cook the onion and pepper for 6 minutes. Add the garlic, tomato paste, oregano and cumin and stir for 1 minute.
- Add the squash, beans, salt and water. Bring to a simmer, cover loosely and cook for 20–25 minutes, stirring occasionally, until the squash is completely tender.
- Mash several squash cubes and a spoonful of beans against the side of the pot, then stir them back in to thicken the sauce. Simmer uncovered for 2 minutes if needed.
- Stir in the cilantro and divide among four bowls, serving the beans with plenty of their sauce.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.