Thursday, October 20, 2011

Black Bean, Acorn Squash and Tomato Sauce

This recipe is the union of two ingredients of one of my favorite meals. Every two weeks we get a delivery from Suburban Organics, which is an organic produce delivery service. Very convenient,( especially if you are very busy person), they leave the box right by your door. Well, we order the most amazing avocados from them, they are silky, creamy, just Heaven on Earth, and we make naked burritos (Chipotle anyone?), with salsa, black beans, guacamole, sour cream and rice, YUM!!. I had some left-over salsa, black beans and an acorn squash and I said, what if I mix them and make some kind of tomato sauce to pour over pasta? The final product was amazing! In this recipe I will do everything from scratch but if you already have salsa , just mix it in! This sauce is very nutritious and low in calories. Half a cup has only 98 calories, 5.4 grams of fiber, 4.3 grams of protein and it's full of vitamins and minerals. You can serve it over spaghetti, rice, quinoa or any grain you like! Be Curious, merge experiences and Enjoy!


1 acorn squash or 1 1/2 cups of pumpkin or squash puree
1 tbsp of olive oil
1 large onion, diced
1 cup of green bell pepper, diced
2 tsp of minced garlic (2 cloves)
2 cups of black beans, cooked ( if using canned, rinse and drain)
1 cup of water
1 (14oz) can of diced tomatoes
1/2 chipotle pepper in adobo sauce, minced (optional)
2 bay leaves
2 tsp of dried marjoram
1 tsp of powdered cumin
1 handful of fresh basil leaves, parsley or cilantro, chopped
Salt and pepper, to taste


Bring a large pot of salted water to a boil. Wash thoroughly and cut the acorn squash in half, remove the seeds and cook it in the boiling water until tender.
Meanwhile, heat the oil in a small saucepan and fry the peppers and onions until transparent. Add the minced garlic and cook for 30 seconds. Incorporate the black beans, the cup of water, bay leaves, marjoram, cumin, salt and pepper. Bring to a boil and simmer for 10 minutes.

When the squash is ready, spoon out the flesh and set aside.
In a blender or food processor pour the black bean mixture, squash flesh, canned tomatoes, basil (parsley or cilantro) and chipotle pepper. Blend or process until very smooth.
Finally, pour the sauce back into the saucepan and simmer for 25 minutes. While the sauce cooks, prepare the spaghetti or grain of your choice and serve!!!!

copyright ©2011 Ruth Reynoso


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