Pinto Beans & Squash Stew
Submitted by maxine471
Pinto bean and squash stew with bacon, jalapeno, and butternut squash, topped with red onion, cilantro, and sour cream. A rustic Southwestern stew built for cool weather.
YIELD
6 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsPinto bean and squash stew is a rustic Southwestern bowl that leans on low, slow cooking. Dried pinto beans bake in the oven with salt pork, onion, and garlic for two hours until creamy, while butternut squash simmers separately with bacon and jalapeno in rich beef stock.
Keeping the two components separate until the end is the smart move. Beans cook at their own pace, and the squash needs gentler treatment to hold its shape. Combining them at the end lets each component keep its identity in the bowl. The “do not smash” instruction in the directions is a quiet reminder that texture matters.
The garnish stack is half the point. Raw red onion, fresh cilantro, and a dollop of cold sour cream cut through the rich, slow-cooked savoriness with crunch, herbal brightness, and cooling tang. Don’t skip any of them.
Chef Tips
- Soak the pintos overnight if you have time. It cuts cook time in half and prevents blowouts.
- Use a dutch oven for the bean bake, the heavy lid holds moisture better than glass.
- Veal stock is ideal if you have it, but beef stock works fine for the squash simmer.
- Salt the beans only after they’re tender. Salt added early can toughen the skins.
Variations
- Swap butternut for acorn squash or pumpkin for different sweetness and texture.
- Use smoked paprika and a dash of chipotle powder for extra smoky depth.
- Serve with warm corn tortillas or cornbread instead of sour cream for a different finish.
Ingredients
Directions
Cover pinto beans and 1 teaspoon salt with 3 inches of boiling water in large pot.
Add salt pork, onion and garlic.
Cover and bake at 250 degrees F until beans are cooked, 2 to 2½ hours.
Season to taste with salt, if necessary, and pepper.
Keep warm.
Cook bacon with jalapeno and green onions over low heat in large sauté pan until bacon is crisp.
Add squash and stock.
Cover and cook until squash is just tender, about ½ hour.
Combine beans and squash and mix gently but well.
Do not smash beans or squash.
Spoon beans and squash into 6 serving bowls.
Sprinkle each with red onion, cilantro and 2 tablespoons sour cream.
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