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.
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.