Black Beans with Butternut Squash, Black Rice, and Chimichurri

Name: Black Beans with Butternut Squash, Black Rice, and Chimichurri
Yield: Serves 4, with extra Chimichurri
Cuisine: Argentinan
Ingredients: ¼ teaspoon chili flakes, more or less to taste; 1 cup vegetable broth or water; ground black pepper, to taste; 4 cups cooked black beans; 1 clove garlic; 5 scallions, roughly chopped; ½ teaspoon sea salt; 2 tablespoons red wine vinegar; 1 teaspoon sea salt; 2 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 2 teaspoons ground cumin; 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes; 1 cup packed fresh cilantro, tender stems included; 2 tablespoons lemon juice; ⅓ cup extra-virgin olive oil; 1 cup packed fresh parsley; 2 cups hot, cooked black rice; ½ teaspoon smoked paprika

Preparation info

Serves
4
, with extra Chimichurri

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Glossy black rice that’s so inky, it almost looks purple, along with its matte counterpart in the form of stewed black beans, the tangerine flesh of butternut squash, and a verdant chimichurri, all come together as edible art.