- 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.
- 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.
- 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.
- 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.