Frijoles Colorados (Red Beans with Squash)

Photo: Karry Hosford

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 16%
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 20.3g
  • Fiber: 6.1g
  • Cholesterol: 2mg
  • Iron: 1.4mg
  • Sodium: 262mg
  • Calcium: 61mg


  • 3 cups (1/2-inch) cubed peeled calabaza or butternut squash (about 1 pound)
  • 1/4 cup commercial sofrito (such as Goya)
  • 1 (15-ounce) can small red beans, undrained
  • 1/4 cup thinly sliced onion


  1. Cook squash in boiling water 6 minutes or until tender; drain.
  2. Combine sofrito and beans in a small saucepan. Cook over medium heat 10 minutes or until thoroughly heated. Gently stir in squash. Top with onion.
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