Black Beans With Corn And Winter Squash |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A great tasting side dish. Magazine find. Ingredients:
1 tb olive oil |
1 large onion, coarsely chopped |
2 cloves garlic, thinly sliced |
1 medium green bell pepper, cored, seeded and cut into 1 squares |
1 small acorn or butternut squash, peeled and cut into 1 squares |
1 small sweet potato, peeled and cut into 1 squares |
2 medium tomatoes, chopped |
1/2 c. water |
1/2 tsp. dried oregano, crumbled |
1/2 tsp. ground cumin |
salt to taste |
1 c. cooked black beans |
2/3 c. fresh or frozen corn kernels, thawed |
2 tb. lime juice |
Directions:
1. In a 12 nonstick skillet, heat the oil over moderate heat. Add the onion and garlic and saute, stirring occaisionally for about 5 minutes or until the onion is soft. Add the pepper and cook 5 minutes longer.
2. Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt. Bring to a boil over moderate heat. Lower the heat and simmer, covered for 40 minutes or until the squash is tender. Stir in the beans and corn and cook for about 4 minutes or until heated through. Stir in the lime juice. Serve with rice.
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