i was making tacos once and happened to have a hunk of squash about to go bad and a single purple cayenne pepper. i had no idea what to do with them, so i added them to the black beans. again today i found myself with a half an acorn squash and too many jalapenos. in my defense, this was not supposed to be a dip. i meant to make soup, but i started with dried beans and i guess they soaked up some of the water during the cooking process and something much thicker than soup happened.



2.5c cooked black beans (either canned or dried and soaked- i used 1c dried which turned into about 2.5c when cooked)
2.5c vegetable broth
1.5T olive oil
1c onion, diced
1c acorn squash, diced
1 jalapeños, finely diced
2 cloves garlic, minced
1T tomato paste
1/2t cumin
1/2t ancho chili powder
1 bay leaf
3/4t salt
pinch pepper

note: if you’re starting with dried beans, boil 1c beans in 3c water for 3 minutes and then turn off the heat, cover, and allow them to sit for 1-2 hours. after an hour mine were still a little too hard, so i boiled them 2 more minutes and soaked for 30. drain and use according to the recipe.

in a pot, saute the vegetables with the oil for about  5 minutes or until the onions are translucent. add the cumin, chili powder, salt and tomato paste and coat the vegetables. now add the broth, beans and bay leaf and cook for 15-20 minutes or until the squash is fork tender. fish out the bay leaves and use an immersion blender or food processor to get about half of the soup really smooth, leaving the rest chunky. serve with chips, avocado and a lime wedge.

yield: 3 cups


ps: you could easily turn this into a soup by adding about a cup more broth. as you’ll see in a future post, it also makes a dece sandwich spread.

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  1. […] or roll black bean acorn squash dip raw or roasted red bell pepper lettuce […]

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