Braised Pinto Beans with Delicata Squash, Pinto Beans and Red Wine

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced onions
1 teaspoon coarse sea salt, plus additional to taste
1 lb delicata squash, halved, seeded, and cut into 1/2-inch thick slices
3 garlic cloves, thinly sliced
1 (15-ounce) can pinto beans
1 (14-ounce) can whole or diced tomatoes with their juice
1/3 cup dry red wine, such as San Giovese, Merlot or Zinfandel
1 chipotle chile in adobo sauce, shopped
1 tablespoon chopped fresh sage
Freshly milled black pepper
Cilantro sprigs for garnish

 

Method

1. In a large sauté pan over high heat, melt the butter with the oil.
2. Add the onion and 1 teaspoon if salt and sauté until lightly browned, about 5 minutes.
3. Reduce heat; add the squash and garlic, and sauté for 1 minute.
4. Stir in the pinto beans and their liquid, tomatoes and their juice, wine chipotle, and sage. Raise the heat and bring to a boil. If using whole tomatoes, crush them against the side of the pan with the back ofwooden spoon.
5. Reduce heat and simmer, covered, until the squash is tender, but not falling apart, about 15 minutes.
6. Uncover the pan and cook for 1 to2 minutes to thicken the sauce. Season with salt and pepper and serve over arepas, topped with fresh cilantro and sour cream, and picadillo on the side. (See arepas and picadillo recipes in index)
   From: Fresh Food Fast, by Peter Berley