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Aaron Sanchez’s Bean and Butternut Squash Picadillo

Canned ingredients like nutritious corn and protein-rich black-eyed peas help you make creative and wholesome meals you can feel good about serving.

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 6

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Aaron Sanchez’s Bean and Butternut Squash Picadillo


¼ pound (4 to 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
2 quarts canned chicken stock
1 medium butternut squash (about ¾ pound), peeled, seeded and cut into ½ inch cubes
2 15-ounce cans black-eyed peas, drained and rinsed
2 tablespoons Garlic-Chipotle Love (below)
2 15-ounce cans corn, drained
¼ cup fresh basil leaves, thinly sliced
Freshly ground black pepper
Cooked white rice



Cook the bacon in a medium stockpot or Dutch oven over medium heat until lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper and garlic and cook until the onion is tender and translucent, about 6 minutes. 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 peas, Garlic-Chipotle Love and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.

Garlic-Chipotle Love
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons canned chipotle chiles in adobo sauce, chopped
¼ cup fresh cilantro, chopped
Grated zest of 1 lime
1 teaspoon salt

Preheat oven to 300°F.

Pour oil into a heavy ovenproof medium saucepan and add garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft, about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Pour garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles, cilantro, lime zest and salt and puree until the mixture is very smooth. Store in the refrigerator in a tightly covered container for up to 2 weeks or freeze for up to a month.

Nutrition Information Per Serving:

Calories 359; Total Fat 14g (Sat 4g, Trans 0g); Cholesterol 12mg; Sodium 1717mg; Total Carbohydrates 43g; Dietary Fiber 8g; Sugars 7g; Protein 18g; Vitamin A 7014IU; Vitamin C 53mg; Calcium 80mg; Iron 3mg; Vitamin D 3IU; Folate 128mcg

% Daily Value: Vitamin A 140%; Vitamin C 89%; Calcium 8%; Iron 17%