Whether you’re hosting families before heading out with the littles on Halloween night, or putting on an adult costume party, this Dia de Los Muertos-inspired dish keeps it festive, without compromising flavor. I love the taste and toothiness achieved only by preparing a pot of dried beans, but there’s no shame in popping open a can. In this case, just use a delicate stir in the pot as they will turn more grey than black if they get mashed up. I’ve included an optional pumpkin seed sauce which is a cinch to blend together, but simply scattering pumpkin seeds on top as a garnish will be delicious as well. Lay out the optional toppings in bowls and let your guests create their own ghoulish masterpiece.
- 1 small pie pumpkin or substitute butternut squash
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 small white onion
- 4 garlic cloves
- 1 canned chipotle chili seeded and chopped
- 1 teaspoons ground cumin
- ¼ teaspoon allspice
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 14- ounce cans black beans drained and rinsed
- 1 cup chicken or vegetable broth
- 1 cup jasmine rice
- ¾ cup water
- 1 ½ cups canned light coconut milk
- Zest of 1 lime
- 1 teaspoon kosher salt
- 1/3 cup toasted pumpkin seeds
- 1 medium jalepeno seeded
- ¼ cup water
- 1 clove garlic
- ¾ teaspoon kosher salt
- Lime wedges
- Pumpkin seeds or pumpkin seed sauce
- Cojita cheese crumbled, or feta
- Chopped cilantro
- Mexican crema or sour cream
Preheat oven to 375 degrees. If you are making the optional pumpkin seed sauce, place those ingredients in a blender and process until smooth. Pour into a dish and set aside until serving.
Peel and seed the pumpkin. Cut into large chunks and place on a baking sheet. Toss with cinnamon, salt and olive oil and roast until soft, about 30 minutes. Remove and drizzle the maple syrup over the warm pumpkin.
While the pumpkin is cooking, combine all ingredients for coconut rice in a medium saucepan. Bring to a simmer, cover and cook for 30-40 minutes, stirring once or twice, until rice is cooked through.
While pumpkin and coconut rice are cooking, in a large saucepan, warm the remaining olive oil. Saute the onion until soft over medium heat, about 10 minutes. Add the garlic, chilis, cumin, oregano, allspice and salt and cook another minute or two. Stir in the stock, then add the black beans. Cook until just warmed through, about 10 minutes.
To serve, scoop some rice into a bowl and top with the black beans. Scatter a few chunks of pumpkin over top, then top with pumpkin seed sauce or other toppings as desired.
Try with the Coppola Rosso & Bianco ’15.