I have been obsessed with a single recipe lately. I took it from 101 Cookbooks, and have been making it almost weekly since it was published. It is a perfect soul food for wintery nights, although wintery nights in Miami are like spring evenings in Rochester, New York. It is a dish that cooks in the oven, although a more accurate description would be that the ingredients are put in a pot where they melt over a couple of hours into this velvety, slightly lumpy melange of flavor and texture.

What is this miracle food that has me coming back again and again? A kale, red bean and winter squash mole. I have yet to put it over anything, because I’m too busy just slurping it down. I’ve used butternut squash, a blue hubbard and some other winter squash. I’ve used canned beans. I’ve added a couple of cocoa beans to the almonds in the grinder.

No matter what I do to this, it just tastes like some kind of heaven.

Don’t take my word for it, though, make a batch for yourself.