This recipe happened from a perfect pairing of ingredients. I found chipotles in adobo about a month ago, and quickly swiped them. Then, I bought Adzuki beans on a whim, to try something new. Butternut squash is always plentiful, and then the weather turned cold.
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
3 teaspoons finely chopped chipotle pepper
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
1-2 red bellpeppers OR 5 tomatoes, chopped
4 cups cooked or canned adzuki beans
Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and bell pepper, if using stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the pepper begins to soften—no more than 5 minutes.
Once the pepper has softened, add the squash and use a potato masher and break up the pieces a bit. Add the tomatoes (if not using bell pepper), and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.
Comments: What can I say? It's healthy and delicious, and freezes well, so I have leftovers for rainy days. I love it.