Red Bean and Calabaza Stew


The beans and squash in this cozy winter dish are so flavorful and filling, you can skip the meat and eat it as a main. If you’re missing your Arroz, swap in protein-rich quinoa.

8 seving
1 hour 5 mins


2 1/2 c. dried red beans (about 1 lb), rinsed and soaked for at least 8 hours or overnight
1 tbsp. olive oil
1 large onion, chopped
1 large red pepper, chopped
1 large green pepper, chopped
2 oz. lean cured ham, cut into 1/4-in. pieces
4 cloves garlic, finely chopped
2 tbsp. unsalted tomato paste
2 lb. calabaza or butternut squash, cut into 1/2-in. cubes (about 3 cups)
Kosher salt and pepper
Fresh cilantro, roughly chopped, for serving


1-Drain beans; place in a large pot. Cover with 7 cups water; bring to a gentle boil on medium-high. Reduce the heat to low; simmer, covered, until beans are tender, 22 to 25 minutes

2-Meanwhile, heat oil in a 12-in. skillet on medium-high. Add onion, peppers, ham, and garlic. Cook, stirring frequently, until vegetables are just tender, 6 to 7 minutes. Add tomato paste; cook 2 minutes more.

3-Transfer onion mixture and squash to the pot with beans. Cook, covered, until beans and squash are tender, 30 to 35 minutes. Season with 3/4 tsp salt and 1/4 tsp pepper. Serve with cilantro, if desired.

PER SERVING: 268 calories, 3 g fat (0 g saturated fat), 3 mg cholesterol, 292 mg sodium, 17 g protein, 41 g carbs, 6 g fiber