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Squash and Black Beans
Source: Chile Pepper, May/June 1995, pg 41
Note:  This could serve as a main dish with the addition of some cooked ham, pork, or poultry, or as main vegetarian meal with the addition
of some sauteed tempeh or tofu. If you prefer a hotter version use more habaneros and don't remove the seeds.

4	green onions, thinly sliced, white part only
1	clove garlic, minced
2	cps pumpkin or acorn squash, peeled and cut into 1" cubes
1	habanero (Scotch bonnet), stem and seeds removed, chopped
2	T olive oil
1/4	cp sherry
1/4	cp chicken broth
2	cps cooked and drained black beans
1/2	t dried thyme
1/4	t ground cumin
1/4	t freshly ground black pepper
1	t red-wine vinegar
1	cp cashews, toasted, or pistachios, pine nuts or macadamia nuts.

Saute the onions, garlic, pumpkin or squash, and chile in oil for 5 minutes.
Add sherry and broth, bring to boil, reduce heat and simmer till pumpkin is tender.
Add beans, herbs, spices and vinegar  and simmer till beans are heated through.
Stir in nuts and cook 1 minute longer.