Quick Spicy Butternut Black Beans and Peas

Spicy Butternut Featured Image

The Husband wasn’t home for dinner last night and there were leftovers for the kids, so I decided to experiment a bit.

I was in the mood for something comforting but quick. I had zero desire to prep. So most of this is made with quick pantry items. I happened to have cubed squash that I cut into slightly smaller pieces.

It was easy, tasty and satisfying!

Here’s what I did, I hope it gives you a few ideas. I’m about to have some of the leftovers for lunch. :)Quick Spicy Butternut Black Beans and Peas

  • 250g of cubed Butternut Squash (~2 cups)
  • 1 can of Black Bean drained and rinsed
  • 8 oz can of tomato sauce
  • 1 dried hot pepper chopped (or red pepper flakes to taste)
  • 1 tsp dried minced onion (I was just too lazy to use fresh)
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 cup frozen peas

Heat a medium sized pot over medium-high heat. Spray with non-stick cooking spray and add the cubed squash. Brown them on one side before tossing. The goal is to get a little caramelization.

Quick Spicy Butternut Black Beans and Peas - step 1

Add the beans, sauce, hot pepper, garlic powder, chili powder, and cumin. Bring to a boil and then lower to a simmer.

Quick Spicy Butternut Black Beans and Peas - step 2

Simmer until the squash is tender, about 20 minutes.

Once the squash is cooked to your liking, add the frozen peas.

Quick Spicy Butternut Black Beans and Peas - step 3

Stir in and serve!

Sorry about the photos. It gets so dark so early! It’s one of the reasons I haven’t been sharing dinner ideas. Here’s the one I instagram-ed.

Quick Spicy Butternut Black Beans and Peas - finished

Approx Nutritional Information per serving
Servings Amt per Serving
3 ~1.25 cups
Calories Fat Fiber WWPs
200 1g 12g old: 3 new: 5
Sugar Sat Fat Carbs Protein
6g 1g 40g 11g
Posted in: 3 WWP, 5 WWPP, Chili-like ideas, Dinner Ideas, Soup/Stew Ideas, Vegetarian Ideas
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3 Comments and 0 Replies

  1. Paula

    I’ve been on a winter squash kick for weeks now and this looks wonderful. I am going to try it this week. I’ve been roasting delicata squash for me lunches but this looks a bit more filling.

  2. Paula

    I just had to tell you I made this for Christmas dinner and it was excellent. In place of butternut, I used delicata and it was GREAT!! Thanks for sharing.

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