Wednesday, March 07, 2007

Beans'n Rice

I posted this on my own blog a little while ago, and thought I'd share it here.

3 T. canola or olive oil
1 med. onion, chopped
1 green or red bell pepper, chopped
as much garlic as you can handle, chopped (I like 3 or 4 cloves myself)
2 cups raw butternut or other winter squash, peeled and chopped into 1/2" cubes
2 cans or 3.5 cups cooked black beans
1 can or 2 cups chopped tomatoes
1 t. salt
1/2 t. cumin
1/2 t. coriander
1 t. dried oregano (fresh is better if it's summer time)
1 T. brown sugar
generous dose of hot chili powder - I use up to 2 T. but that's too much for some folks
water, as needed
cooked basmati or brown rice, to serve
shredded cheese, to serve...Jack, White Cheddar, Cotija are all good options

1. Sauté the onions and peppers in the oil for several minutes, until they're soft.
2. Add the garlic and spices and cook for about a minute; don't let the garlic burn.
3. Add the chopped squash and about 1/2 c. of water, just enough to let it simmer without scorching the bottom.
4. When the squash is about half-cooked, add the beans, tomatoes, salt and oregano and sugar and let the whole thing simmer for 15 minutes or so.
5. Serve over rice with shredded cheese. Be sure to compliment the cook.

1 comment:

Everett said...

I am of course amazingly lazy about food, which is why I have so few recipes, but this looks good and I may have to try it someday.