This red beans recipe is hearty with butternut squash and potatoes. I’ve added fire-roasted tomatoes to add extra flavor.
2 tablespoons of olive oil
1 pound of dried red beans
4 slices of bacon, chopped
½ pound of ham, cubed
2 cups of red onions, diced
6 garlic cloves
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 and ½ teaspoons of oregano
1 teaspoon of kosher salt
1 15-ounce can of fire roasted tomatoes
7 cups of beef stock
1 cup of red wine
2 cups of butternut squash
2 potatoes, peeled and diced
To prepare the beans for this recipe, pour boiling hot water to cover the beans. Cover and let stand overnight. Discard the water before proceeding with recipe.
In an 8-quart stockpot preheat to a medium heat Add the olive oil and chopped bacon. Continue until the bacon becomes somewhat brown. Add the onions, red and green bell pepper and the garlic and ham and cook for an additional 1-2 minutes. Add the soaked red beans, fire roasted tomatoes, oregano, kosher salt, red wine and beef stock. Bring the mixture to a boil and also add the butternut squash and potatoes.
Reduce the heat to a simmer and cook the beans and the vegetables until they become tender in about 50 minutes. Adjust seasonings if necessary and serve.
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