White Beans with Calabaza and Aji (Puerto Rico)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
1 cup white beans, cooked
6 cups chicken stock
1 Tbsp. olive oil
3 slices bacon, chopped
1/2 pound ham, chopped
2 cloves garlic, chopped
1 large onion, chopped
1 medium bell pepper, chopped
1 medium jalapeno chile, chopped
1/2 tsp. oregano
1 can tomato paste
1 Medium Butternut Squash — Cubed
salt And pepper, to taste
1 Tbsp. cilantro, chopped
Saute the ham and bacon in oil for about 5 minutes. Add the garlic, onions, green pepper and jalapeno. Saute for 12 minutes, then add the oregano, stock and tomato paste. Add the beans and bring to a boil.
With the pot boiling, add the squash, salt and pepper. Reduce the heat slightly and simmer for 40 minutes. Sprinkle with cilantro and serve.
Recipe adapted from “Versatile Grain and Elegant Bean,” by Sheryl London.