Brothy Beans with Butternut Squash
Pantry Pal
Brothy Beans with Butternut Squash

Recipe by: Primary Beans

Cook Time: 2 hours

Featuring a Pantry Pal!

Brothy beans are the best kind of beans.
Recipe by our Pantry Pals, Primary Beans.

Ingredients

Serves 4
  • 1 lb Primary Bean’s Flor de Junio dried beans
  • 1 red onion, peeled and sliced lengthwise
  • 2 cloves garlic, peeled and lightly crushed
  • 1 tsp smoked paprika
  • Sprig of oregano
  • 1 medium butternut squash, peeled and cut into ¾ in pieces (about 5 cups)
  • Olive oil (a few generous glugs)
  • Salt and pepper (plus more to taste)
  • Punchy, fruity vinegar (like apple cider!)
    • For the topping:
  • Full-fat Greek yogurt
  • Toasted walnuts
  • Chile flakes
  • Cilantro leaves
    • For serving:
  • Toasted pita or other flatbread
Cookware Used
Primary Beans's Not-a-Pinto Set
$29
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Holy Sheet
Nonstick Half-Sheet Pan
$40$30
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  1. Prepare the beans: Combine beans, red onion, garlic, paprika, oregano, 1½ tsp salt, and a good glug of olive oil to the Dutch Baby. Cook according to the Primary Beans bean cooking guide. Once tender, remove aromatics and set aside.
  2. Roast the butternut squash: Set rack in center of the oven and heat to 375°F. Add butternut squash to the Holy Sheet and drizzle with 1½ tbsp olive oil and season with salt and pepper. Toss to combine, spread into an even layer and roast for 45 minutes until tender and edges begin to caramelize.
  3. Serve and enjoy: Divide beans into bowls with bean broth and fold in roasted butternut squash. Stir in a dash of vinegar to taste. Top with Greek yogurt, walnuts, chile flakes, cilantro, and more olive oil and salt to taste.

Notes:

  • This recipe is completely adaptable to whatever bean variety you have in your pantry, although we love the sweet-creamy notes of Flor de Junio and the broth these beans produce!
  • Roasting the butternut squash concentrates the flavor in comparison to adding the raw cubes to the beans.
  • Vinegar brings a new dynamic to beans, bringing out their flavor and balancing out the dish. Start with a dash and add enough so you can taste the enhancement, but stop before it tastes vinegar-y.