Red Beans With Butternut Squash (v & gf)

A delicious savory and hearty vegetarian/vegan spin on a Cajun favorite; red beans and rice or Jamaican stew peas. This recipe incorporates butternut squash to add texture and a savory sweet note. In this recipe I suggest both tinned red beans and tomatoes as a time saving option. However, fresh is always the first option. Use an instant pot to cook several pounds of beans and freeze until ready to use. You simply defrost before using.

Served with rice or jalapeno cornbread.

Course dinner, Main Course

Cuisine American, West Indian

Keyword cujan style, easy, filling, hearty

Difficult easy

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 390kcal

Author Dr. Wendy Dearborne

Equipment

Dutch oven or large flat bottom pot.

Ingredients

2 cans red beans or 4-6 cups of cooked dried beans and the bean water
3 cups rice cooked
1 can coconut milk (full fat) 13.5 oz
1 can chopped tomatoes 14.5 oz or 5-6 chopped roma tomatoes
1 cup onions chopped
1 cup leeks sliced (white part only)
1 tbsp garlic finely minced
1 tbsp ginger finely minced
1/4 tsp habanero or scotch bonnet pepper or 1 tsp of dried chili flakes
1/4 oz coconut cream solid chunk optional
2 tbsp spring onions (green) chopped
2 sprigs thyme
3 cups butternut squash cut into medium to large chunks leave skin on
1 tbsp cumin seeds
1 tsp smoked paprika
1 tsp turmeric powder
1 tsp coriander powder
1.5 tsp garam masala divided into 2
1/2 tsp bouillon Better Than No Chicken Base
1 tbsp palm sugar cut into small chunks optional light brown or white sugar
1 tsp salt
1 tsp black pepper
1 tbsp parsley chopped
2-3 tbsp cooking oil

Instructions

If using canned beans rinse and drain red beans and set aside.
Wash, pat dry and cut butternut squash into medium/large chunks, leaving the skin on. Then set aside.
Trim leek removing the bottom and the green leaves. Wash thoroughly ensuring that all sand and grit is removed. Use only the white part of the leek.
Chop onions. Mince garlic and ginger. Chop spring/green onions and set aside.
Using gloves, finely mince habanero or scotch bonnet pepper and set aside. Remove seeds for a milder taste.
If using creamed coconut solid, cut into small chunks.
In a large sauce pan or dutch oven, on a medium high flame, heat the cooking oil. Add the cumin seeds when oil is hot and they will pop. Add fresh thyme sprigs. Saute for 30 seconds.
Add onions, leeks and a pinch of salt. Saute until they start turning translucent.
Add ginger, garlic and chili pepper. Saute until fragrant.
Add chopped tomatoes and cook until they are broken down and look soft and mushy.
Add palm sugar, coriander, turmeric, smoked paprika, bouillon, a pinch of salt, fresh cracked black pepper and 1/2 of the garam masala. Stir well, turn heat to medium low, cover and allow to cook for 10 minutes stirring every 2-3 minutes. If the tomato spice (masala) mixture starts to catch on the bottom of the pot, turn the heat down slightly, add 1-2 tbsp's of water, stir well, cover and continue the cooking process.
Cook until the mixture starts to release the oil and you can see it around the edges.
Add butternut squash and saute in the tomato spice masala mixture for about 15 minutes. Cover and stir well every 2-3 minutes. Add a dash of water if the pot starts to dry out.
Add drained red beans to the butternut squash and stir together.
Add coconut milk and solid creamed coconut if using. Bring to a boil. Turn the heat down to low, cover and simmer for 15-20 minutes or until butternut squash is tender. Stir every 5 minutes.
Add the other 1/2 of the garam masala. Mix well and check for seasoning. Add more salt if required.
Serve red beans over hot rice and garnish with spring onions and parsley.

Video

Notes

Storage & Reheating

This recipe reheats well and can be frozen for up to 3 months.

Store leftover red beans in the refrigerator for up to 5 days. To reheat, place red beans in a pot with a little water or coconut milk. On medium high heat bring to a boil, turn heat down, cover and simmer until heated all the way through.

Remove from freezer and allow to defrost in refrigerator. For best results, reheat in a pot with a little water or coconut milk. On medium high heat bring to a boil, turn heat down, cover and simmer until heated all the way through.

Substitutes

If leeks are unavailable use an additional 1/2 chopped onion.
Replace habanero or scotch bonnet pepper's with 2 whole dried red chilies.
Or 1/2 - 1 tsp of dried red chili flakes.
Light brown or white sugar in place of palm sugar: 1-2 tsp's.
You can use any pumpkin or squash of your choice, keeping the skin on add to the texture of the dish. Try to make sure you are using organic pumpkin or squash.

Don't

Don't use the coconut cream that is used for making drinks!
Don't use coconut cream that is liquid.

Nutrition