Squashy Black Beans
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
2 Cups
Winter squash, peeled and chopped
2 Medium
Onions, chopped
1
Carrot, chopped
1 Stalk
Celery, chopped
2-3 Cloves
Garlic, minced
2 Cups
Vegetable broth or water
2-15 Ounce Cans
Black beans, drained and rinsed
2 Tbsp
Fresh cilantro, chopped
1 Tbsp
Soy sauce (optional)
2 Tsp
Cumin
1 Tsp
Ginger, grated
1/2 Tsp
Freshly ground pepper
Directions
1
Place the squash in a pan and cover with water. Bring to a boil, reduce heat, cover and cook for about 10 minutes, until tender but not mushy. Drain and set aside.
2
Meanwhile, place the onion, carrot and celery in a large pot with 1 cup of the water or broth. Cook over medium heat about 10 minutes, stirring occasionally. Add the rest of the liquid and the remaining ingredients, mixing well. Stir in the reserved squash. Cook over low heat until heated through, about 5 minutes. Serve hot over rice or potatoes.
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