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Black beans habanero

Recipe for black beans habanero in our easy tex mex recipes collection.

Recipe ingredients

  • 4 leeks, white part only, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cups acorn or butternut squash, cubed
  • 1 habanero, seeded, stem removed, chopped
  • 2 teaspoons olive oil
  • 1/2 cup dry 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 teaspoons red wine vinegar
  • 1 cup pine nuts

How to make black beans habanero

  • Saute leeks, garlic, squash and habanero in oil for 5 minutes.
  • Add sherry and chicken broth. Bring to a boil.
  • Reduce heat and simmer, uncovered, about 30 minutes or until squash is tender.
  • Add beans, thyme, cumin, black pepper and vinegar.
  • Continue to simmer until beans are heated through.
  • Stir in pine nuts and cook 1 minute longer.

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