Black Beans With Squash and Fresh Corn
This hearty pot of veggies and beans is great as a side or even a soup. I used a small acorn squash since that’s what my local farm had available, but you can use zucchini, summer squash, or calabaza. Try serving with a hot, buttered piece of cornbread or a dollop of sour cream on top.
Black Beans With Squash and Fresh Corn
Yield: 5 cups, or 6 to 8 servings
Cook Time: 90 minutes
Ingredients:
- 1 pound dried black beans, rinsed and soaked overnight
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 large tomatoes, chopped
- 1 jalapeño pepper, chopped with seeds (for milder beans, remove them)*
- 3 cups water or stock of choice
- 1 teaspoon sea salt
- 1 sprig fresh oregano
- 1/2 teaspoon ground black pepper
- 1 pound fresh, seasonal squash, chopped (and seeded if necessary)
- 1 ear fresh organic corn kernels, cut away from the cob and separated
Directions:
- Drain soaked beans and combine in a large pot with onion, garlic, tomatoes, jalapeño, stock, salt, oregano, and pepper. Bring to a boil, then reduce heat and simmer. After 40 minutes, add chopped squash.
- Continue cooking until broth is thickened and beans are soft, about an additional 20 minutes. Stir in fresh corn kernels and remove from heat. Allow to cool for 10 to 15 minutes before spooning into bowls.
*Use latex gloves or a plastic grocery bag to protect your hands while handling fresh chiles, as the oils can cause discomfort and burning. Wash your hands immediately afterward and avoid touching your eyes, face or other sensitive areas.