Bean and Butternut Squash Picadillo

Ingredients

• 1/4 pound (4 or 5 slices) thick-cut bacon, chopped
• 1 medium white onion, finely chopped
• 1 large red bell pepper, stemmed, seeded, and coarsely chopped
• 2 garlic cloves, very finely chopped
• 2 quarts chicken stock (low-sodium store-bought is fine)
• 1 medium butternut squash (about 3/4 pound), peeled, seeded, and cut into 1/2-inch cubes)
• One 28-ounce can or two 15-ounce cans black-eyed peas, drained and rinsed
• 2 tablespoons Garlic-Chipotle Love, recipe follows
• 1 1/2 cups corn kernels, fresh or frozen
• 1/4 cup thinly sliced fresh basil leaves
• Salt and freshly ground black pepper
• Rice and salsa, for serving
• 1 cup canola oil
• 12 garlic cloves, peeled
• 3 tablespoons chopped canned chipotle chiles in adobo sauce
• 1/4 cup chopped fresh cilantro
• Grated zest of 1 lime
• 1 teaspoon salt

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