Tepary Bean Pot

Ingredients

• 1 cups Tepary Beans
• 2 cups Winter Squash
• 1 pcs Yellow Onion
• 3 pcs Garlic
• 3 tbsp Olive Oil
• 1.5 tsp Ground Cumin
• 1 tsp Mexican Oregano
• 2.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 1 pcs Lime
• 2 tbsp Cilantro

Method

1. Cover {tepary_beans} with cold water in a bowl and let them soak until slightly plumped for more even cooking.
2. Heat the oven to high. Toss {winter_squash} with {olive_oil}, {kosher_salt}, and {black_pepper} on a sheet pan, then roast until browned at the edges and tender through.
3. Heat {olive_oil} in a heavy pot over medium heat. Add {yellow_onion} with a pinch of {kosher_salt} and sweat until soft and translucent. Stir in {garlic}, then bloom {ground_cumin} and {mexican_oregano} until fragrant. Add {tomato_paste} and cook until it darkens slightly.
4. Drain the soaked {tepary_beans}, add them to the pot with {vegetable_broth} and more {kosher_salt}, then bring to a gentle boil. Lower to a bare simmer, partially cover, and cook until the {tepary_beans} are creamy inside and the broth has thickened.
5. Fold the roasted {winter_squash} into the simmered {tepary_beans} and cook briefly over low heat until the flavors meld and the pot turns thick and spoonable. Squeeze in {lime}, taste, and adjust with {kosher_salt}.
6. Ladle the pot into warm bowls and finish with {cilantro} for a fresh, bright contrast.