Black Beans Habanero

Go to the drugstore and get some surgical gloves to use when you're handling habaneros. You can get a big box of disposable gloves cheaply. I'm serious, now. Do it.
  • 4 leeks, white part only, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cups cubed acorn or butternut squash
  • 1 habanero, seeded, stem removed, chopped
  • 2 tablespoons olive oil
  • 1/2 cup dry sherry (use regular sherry -- not cooking sherry)
  • 1/2 cup chicken broth
  • 3 cups cooked black beans, drained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 2 teaspoon red wine vinegar
  • 1 cup pine nuts
  1. Sauté leeks, garlic, squash and habanero in oil for 5 minutes. Add sherry and chicken broth, and bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or until squash is tender.
  2. Add beans, thyme, cumin, black pepper and vinegar. Continue to simmer until beans are heated through.
  3. Stir in pine nuts and cook 1 minute longer.

Ready in: 60-65 Min

Recipe editor Patricia Mitchell