Mole casamiento with delicata

In celebration of our Primary Beans x Guelaguetza Mole and Beans kit, we created this recipe for Mole Casamiento with Delicata – which will easily be one of your top dishes for indoor gatherings this holiday season. Casamiento ("marriage" in Spanish) is the Salvadoran version of the classic combo of rice and beans. This recipe takes it to new heights by featuring large, meaty Ayocote Morado beans – the perfect sturdy foundation for rich mole – and red chile-based Mole Coloradito. The sweet, caramelized delicata squash, salty queso fresco, roasted pepitas, and fresh parsley all play so nicely with the earthy base (and make it especially festive and beautiful!).

"This dish is the ideal marriage of flavors and textures, celebrating the culinary traditions of both Central America and Mexico." – Creator and Guelaguetza Co-owner, Bricia Lopez (@bricialopez)

Featured bean: Ayocote morado

Other beans to try: Flor de Mayo, Chaparro

Take 'em from dried to cooked with our guide!

Print recipe here

Ingredients

• 1 tbsp grapeseed oil
• ¼ cup yellow onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup + 1 tbsp Guelaguetza Mole Coloradito starter
• 1-½ cups cooked strained Ayocote Morado beans (cooked according to the Primary Beans cooking guide) + ½ cup reserved bean broth
• 1 tsp + ¼ tsp brown sugar
• 1 cup cooked rice
• 1 delicata squash, halved lengthwise, seeded, cut into half-moons
• 2 tbsp olive oil
• Salt to taste
• Roasted pepitas, parsley leaves, crumbled queso fresco or feta (for serving)

Steps

Heat grapeseed oil in a large skillet over medium heat. Once hot, add onion and stir until translucent. Add minced garlic and sauté for a couple of minutes until fragrant.

Add reserved bean broth and ¼ cup Mole Coloradito starter, stirring until fully dissolved. Add 1 tsp brown sugar and stir until well combined.

Stir in cooked Ayocote Morado beans and cooked rice. Cook over low heat, stirring occasionally, until beans and rice have absorbed the liquid and the mixture is heated through.

While the beans and rice are cooking, prepare the roasted squash: Preheat your oven to 375°F (190°C). In a bowl, mix olive oil with 1 tbsp of mole starter and ¼ tsp brown sugar. Add squash slices and a pinch of salt, and stir to coat. Place squash on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until squash is tender and slightly caramelized, flipping them halfway through.

Once the beans and rice mixture is ready, top with roasted delicata, crumbled queso fresco (or feta), roasted pepitas, and parsley leaves. Serve in bowls.