Smoky Black Bean and Butternut Ragoût

Smoky Black Bean and Butternut Ragoût

Smoky Black Bean and Butternut Ragoût

Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying vegetarian supper.

  • 4Servings


  • 1 tsp. fresh lime juice
  • 3 tsp. pure maple syrup, divided
  • 1 Tbs. unsalted butter
  • 2 Tbs. olive oil, divided
  • 1 lb. peeled butternut squash, cut into 1/2-inch dice (4 cups)
  • 1 small yellow onion, cut into medium dice (1/2 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 15.5-oz. can black beans, drained and rinsed
  • 2 tsp. adobo sauce from can of chipotles in adobo
  • 1/3 cup crumbled queso fresco or feta cheese
  • 1/4 cup toasted pepitas or toasted chopped pecans, optional


1. Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

2. Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.

Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally. Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.

3. Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

4. Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Nutrition Information

  • Calories: 277
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 15 mg
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 336 mg
  • Sugar Content: 8 g