Quick Spicy Butternut Black Beans and Peas

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. 🙂

Ingredients

• 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 teaspoon dried minced onion (I was just too lazy to use fresh)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 cup frozen peas

Instructions

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.

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

Simmer until the squash is tender, about 20 minutes.

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

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.

📖 Recipe

Quick Spicy Butternut Black Beans and Peas

Tired of the same old weeknight meals? Give this spicy butternut black beans and peas recipe a try. It's quick, delicious, and perfect for a busy evening.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 cups

Calories 165 kcal

Ingredients

  

1x2x3x

• 250 g 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 teaspoon dried minced onion I was just too lazy to use fresh
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 cup frozen peas

Instructions

 

• 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.
  250 g of cubed Butternut Squash
• Add the beans, sauce, hot pepper, garlic powder, chili powder, and cumin. Bring to a boil and then lower to a simmer.
  1 can of Black Bean drained and rinsed, 8 oz can of tomato sauce, 1 dried hot pepper chopped, 1 teaspoon dried minced onion, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin
• Simmer until the squash is tender, about 20 minutes.
• Once the squash is cooked to your liking, add the frozen peas.
  1 cup frozen peas
• Stir in and serve!

Nutrition

Calories: 165kcalCarbohydrates: 33gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 284mgPotassium: 758mgFiber: 10gSugar: 6gVitamin A: 7361IUVitamin C: 38mgCalcium: 74mgIron: 3mg

Keyword black bean, peas, Spicy

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