(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Stewed beans make an appearance in just about every cuisine, but these, which rely on a tomato base and a cilantro-heavy blend of herbs and aromatics known as sofrito, reference Puerto Rican and Cuban styles. Sofrito is generally made ahead, but here, rather than blend the cilantro, onions, garlic and peppers together, food writer Ruth Terry first caramelizes the onions and combines the other ingredients separately. This adds depth of flavor as well as a bit of sweetness to complement the roasted pumpkin.

You can cook the beans from scratch in advance or use canned. Either way, reserve some of the bean liquid from the pot or can to thicken and add flavor to the stew.

The stew can be refrigerated for up to 4 days.

The squash may be roasted up to 2 days in advance. If not using right away, transfer to an airtight container and refrigerate.

Ingredients

4 cups (26 ounces) peeled, seeded and diced butternut squash
4 tablespoons olive oil, divided, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
1 large white onion, diced (about 11 ounces)
1 large red bell pepper, seeded and diced (about 1 1/4 cups)
1/2 large bunch (2 ounces) fresh cilantro leaves and stems, plus more for garnish (optional)
8 cloves garlic
3/4 teaspoon dried thyme
Three (15-ounce) cans black beans (about 5 cups), drained and liquid reserved
One (28-ounce) can tomato sauce
2 tablespoons tomato paste
Freshly ground black pepper
Cooked rice, quinoa or couscous, for serving (optional)

Nutritional Facts

Per serving

Calories: 318
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 52 g
Sodium: 94 mg
Protein: 13 g
Fiber: 14 g
Sugar: 11 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

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Black Bean and Squash Stew