Bean And Butternut Squash Picadillo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ABUELA'S PICADILLO



Abuela's Picadillo image

This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

Provided by MarieSoler

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h22m

Yield 8

Number Of Ingredients 19

2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes

Steps:

  • Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  • Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  • Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  • Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g

BLACK BEAN AND BUTTERNUT SQUASH TACOS



Black Bean and Butternut Squash Tacos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled Shallots, recipe follows
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Steps:

  • Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
  • To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
  • Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
  • Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

PICADILLO



Picadillo image

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 pounds lean ground beef
1/2 cup chopped white onion chopped
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 tablespoon chopped garlic
3 bay leaves
1 teaspoon toasted ground cumin
1/4 cup sliced green olives
1/4 cup sliced almonds, toasted
1/4 cup golden raisins
3/4 cup tomato paste
1/4 cup parsley, chopped
Salt and pepper

Steps:

  • Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

BUTTERNUT SQUASH AND BEAN SOUP



Butternut Squash and Bean Soup image

Provided by Food Network

Categories     appetizer

Yield Serves 8 to 10

Number Of Ingredients 21

1 pound dried borlotti (cranberry or October) beans
8 cups water
2 bay leaves
2 tablespoons kosher salt
2 cups rustic or sourdough bread cubes (1/2-inch, crusts removed)
3 unpeeled garlic cloves, smashed
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 tablespoon olive oil
1 teaspoon chopped fresh sage leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup diced (1/2-inch) onion
1 cup diced (1/2-inch) carrots
1 cup sliced celery (stalks cut in half lengthwise and then cut into 1/2-inch slices)
1 cup diced (1/2-inch) parsnip
1 teaspoon minced garlic
2 firmly packed tablespoons sliced fresh sage leaves
3 cups peeled and diced (1/2-inch) butternut squash
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Aleppo pepper or dried red pepper flakes
1 teaspoon honey

Steps:

  • Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
  • Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
  • Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
  • Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
  • Serve the soup in warm bowls, topped with the croutons.

CHILE RELLENO WITH VEGETABLE PICADILLO AND BLACK BEAN SAUCE



Chile Relleno with Vegetable Picadillo and Black Bean Sauce image

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Number Of Ingredients 13

2 cups canola oil
4 Poblano peppers
1/4 cup onions, diced
1/4 cup yellow, red and green peppers, diced
1/4 cup fresh corn kernels
2 tablespoons fresh cilantro, chopped
1/2 cup Queso blanco cheese, diced
1/2 cup onions, chopped
1 tablespoon of garlic, chopped
1 tablespoon chipotle in adobo sauce
1 tablespoon Mexican oregano
2 cups black beans, cooked
1/2 cup water

Steps:

  • Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.
  • To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.
  • To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.

More about "bean and butternut squash picadillo recipes"

COSTA RICAN BUTTERNUT SQUASH PICADILLO - THE HEALTHY …
Nov 13, 2018 Start by melting a few tablespoons of ghee (or use your preferred cooking fat) in a large saute pan set over medium-high heat. Once hot, add …
From thehealthyfoodie.com
  • Melt some ghee (or use your preferred cooking fat) in a large saute pan set over medium-high heat. Once hot, add the ground beef, salt and pepper and cook, stirring from time to time, until the meat is really crispy and nicely browned — about 7 to 8 minutes.*
  • When the meat is cooked to your liking, throw in the chopped onion and garlic and cook until slightly softened and fragrant, about 2 minutes.
  • Add the diced butternut squash and red bell pepper, stir well and continue cooking for about a minute.
  • Add the rest of the ingredients except for chopped cilantro, stir well, bring to a slow simmer, cover loosely and simmer for about 8 to 10 minutes, or until the butternut squash is tender and the liquid has practically completely evaporated.


16 BEST BUTTERNUT SQUASH RECIPES - MINIMALIST BAKER
Sep 17, 2022 To celebrate the season, we’ve compiled our BEST vegan and gluten-free butternut squash recipes including soups, pastas, bowls, and more! Scroll through for some …
From minimalistbaker.com


BUTTERNUT SQUASH AND BLACK BEAN SKILLET DINNER - SIMPLY RECIPES
Nov 3, 2024 Butternut Squash and Black Bean Skillet Dinner. Need a healthy dinner in a hurry? The whole family will love this vegetarian skillet dinner! It’s loaded with the sweet and earthy …
From simplyrecipes.com


PICADILLO - CARLSBAD CRAVINGS
Picadillo recipes from Costa Rica often include some sort of chopped meat (not always ground beef) as well as potatoes, chayote, and green beans simmered in seasoned stock instead of tomato sauce. It is usually served as a side dish to …
From carlsbadcravings.com


THE BEST MEXICAN PICADILLO | HOMEMADE FOOD FROM SCRATCH
3 days ago Mexican Picadillo is a simple but delicious dish. It's also a comforting and flavorful dish that comes together in only 30 minutes. This quick and easy recipe uses simple …
From homemadefoodfromscratch.com


KATIE LEE BIEGEL'S BUTTERNUT SQUASH SOUP IS "SO EASY" - EATINGWELL
2 days ago Plus, butternut squash is packed with vitamins A and C, which are amazing for your heart health, eye health and immune health, the latter being especially important this time of …
From eatingwell.com


BEAN AND BUTTERNUT SQUASH PICADILLO - FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


BEAN AND BUTTERNUT SQUASH PICADILLO - PUNCHFORK
1/4 pound (4 or 5 slices) thick-cut bacon, chopped 1 medium white onion, finely chopped; 1 large red bell pepper, stemmed, seeded, and coarsely chopped; 2 garlic cloves, very finely chopped; 1 medium butternut squash (about 3/4 …
From punchfork.com


BUTTERNUT SQUASH AND CANNELLINI BEANS - LIDIA - LIDIA'S …
For the squash and beans: Heat a large skillet over medium heat. Add the olive oil. When the oil is hot, add the butternut squash, and toss to coat it in the oil. Season with 1 teaspoon salt and a big pinch of peperoncino. Cook to brown …
From lidiasitaly.com


BEAN AND BUTTERNUT SQUASH PICADILLO (AARON SANCHEZ) RECIPE
Rate this Bean and Butternut Squash Picadillo (Aaron Sanchez) recipe with 1/4 lb (4 or 5 slices) thick-cut bacon, chopped, 1 medium white onion, finely chopped, 1 large red bell pepper, …
From recipeofhealth.com


DR OZ: BEAN & BUTTERNUT SQUASH PICADILLO RECIPE
Dr Oz: Bean & Butternut Squash Picadillo Recipe Directions For the Garlic-Chipotle Love Sauce: Preheat the oven to 300 degrees; Pour the oil into a heavy ovenproof mediu, saucepan and add the garlic; Cover the pot with foil then put …
From wellbuzz.com


BEAN AND BUTTERNUT SQUASH PICADILLO | CANS GET YOU COOKING
Pour in the chicken stock and squash cubes, heating over high heat, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes. Add the black-eyed …
From cansgetyoucooking.cancentral.com


BLACK BEAN AND BUTTERNUT SQUASH CASSEROLE - JULIA'S …
Nov 15, 2014 Layer 1. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish. Spread ⅓ of the vegetable mixture over the tortillas.
From juliasalbum.com


BEAN AND BUTTERNUT SQUASH PICADILLO - THE DAILY MEAL
Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, about 15-20 minutes. Add the black …
From thedailymeal.com


COOKING CHANNEL - FOOD NETWORK
These tastemakers ring in the Festival of Lights with time-honored family recipes, epic dessert platters, fine wine and more. ... Roasted Butternut Squash Dry Aged Prime Rib Roast ...
From foodnetwork.com


CREAMY BUTTERNUT SQUASH AND WHITE BEAN SOUP - GIRL …
Nov 2, 2015 Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender. About 5 …
From girlgonegourmet.com


BEAN AND BUTTERNUT SQUASH PICADILLO - CHEF AARóN …
Sep 10, 2018 Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes. Add the black-eyed peas, Garlic-Chipotle Love, and …
From chefaaronsanchez.com


Related Search