Foodie Friday: Cannellini Beans with Butternut Squash, Ham and Roasted Tomatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish is a variation of the pink beans (habichuelas rosadas) my mother-in-law makes. I actually ended up eating it as soup but served it on top of rice for the kids. Either way, it's delicious and protein-packed.
  • 2 T olive oil
  • 3 cloves of garlic, minced
  • ½ onion, diced
  • ¼ tsp oregano
  • ½ lb butternut squash, cubed (about ¼ of a regular sized one - cut up and save the rest in the freezer for future use)
  • ½ lb of ham steak, cubed (I usually have leftover ham on hand in the freezer as I cook one up every couple of months, cut up leftovers and save them in bags as well as saving the bone for some soups. However, you can buy a 1 lb pre-packaged slice in your supermarket or ask your deli counter to thickly slice a ½ lb piece for you)
  • 1 15 oz can cannellini beans
  • 2 cups of chicken stock (Kitchen Basics brand is top 8 and gluten-free) + 2 cups of water
  • salt and pepper to taste
  • ½ pint grape tomatoes, sliced in half, drizzled with olive oil, sprinkled with salt and a pinch of sugar, roasted at 425 for 10-12 minutes.
  • oregano for garnish, optional
  1. Heat oil in a pot over medium heat
  2. Add garlic, onion, oregano and butternut squash and cook until onions become translucent, about 8-10 minutes
  3. Add ham and brown it
  4. Add cannellini beans, do not drain them
  5. Add chicken stock and water
  6. Heat to a boil and then simmer for about 30-40 minutes, until squash practically disintegrates when you push on it, adding water if necessary
  7. Add in roasted tomatoes
  8. Taste and add salt and pepper, as needed
  9. Garnish with oregano
Recipe by Jackie Ourman at