3 cups cooked black beans, rinsed and drained (or about 2 cans)
1 small butternut squash (1½ pounds), peeled, seeded and cubed
½ teaspoon coarse salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
Add all ingredients (except toppings) to the slow cooker. Cook on low for 8-10 hours. Taste and add additional salt and pepper if desired. Serve with assorted optional toppings. That's it!