Black Beans with Calabaza Squash

This Black Beans & Calabaza Squash is a game changer! You will never make it any other way. A classic side gets smoother and more flavorful than ever. 100% vegan, gluten-free and dairy-free. Yummy, hearty and healthy. Enjoy it with regular or cauliflower rice!

Prep Time20

Cook Time30

Total Time55

Course: Side Dish

Cuisine: Caribbean

Keyword: Black Beans and Rice, Calabaza Squash

Diet: Dairy-free, Gluten-free, PALEO, Vegan, Vegetarian

Servings: people

Calories: 180kcal

Ingredients

2 lbs Black Beans Home cooked or canned (rinsed and drained)
1 lb Calabaza Squash Roasted and chopped
2 tbsp Olive Oil Extra-virgin
1 Vidalia Onion Large and chopped
5 Garlic Cloves Minced
2 stalks Celery Chopped
1 Jalapeño Seeded and chopped
4 tbsp Red Bell Pepper Chopped
4 tbsp Fresh Cilantro Chopped
1/2 tsp Himalayan Salt Adjust to taste

Instructions

Roasted Calabaza Squash

Preheat oven to 400F
Remove seeds and strings from the core of the Calabaza
Place Calabaza on middle rack without a pan, so it roasts fast and evenly for 20 minutes
Poke Calabaza with a long-tined fork after 10 minutes (halfway) to check for doneness
When the fork goes through with not too much resistance (usually after 20 minutes of roasting), remove Calabaza and let it cool off a little before peeling and dicing it.

Black Beans with Calabaza Squash

Place a saucepan on medium-high heat and add the olive oil when warm
Add in onions and garlic. Saute for 3-5 minutes
Add celery, peppers, and calabaza. Stir and saute for a couple of minutes
Add the Black Beans
Add a pinch of salt and half the fresh cilantro (reserve the other half for garnish)
Cover with a lid and let simmer for 25 minutes
Remove from the heat and transfer to a serving bowl

Nutrition