Recipe(tried): Habichuelas Rojas Guisadas En Vino Tinto (Stewed Red Beans in Red Wine)

HABICHUELAS ROJAS GUISADAS EN VINO TINTO
(STEWED RED BEANS IN RED WINE)
Source: Recipes from LA Isla: New and Traditional Puerto Rican Cuisine by Robert Rosado and Judith Healey Rosado
Servings: 6

1 small banana squash, peeled and cubed
water
1/3 cup olive oil
1 cup ham, diced
1 small red bell pepper, chopped
5 medium shallots, thinly sliced
5 cloves garlic, finely chopped
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 teaspoons oregano, chopped
4 medium tomatoes, chopped
1 cup dry red wine
1 cup stock
2 cans red beans
salt and pepper to taste
cooked white rice (for serving)

Simmer squash in enough water to fully cook. Puree and set aside.

Saute in olive oil: ham, bell pepper, shallots, garlic cilantro, parsley, and oregano. Saute 10 minutes.

Stir in tomatoes and squash and bring to a sizzle. Stir in wine and cook down to a thick paste.

Slowly add stock until you achieve a rich sauce consistency. Add salt and pepper.

Lower heat, fold in beans. Simmer 12 minutes and serve over perfect white rice.