Black Beans With Corn And Winter Squash
|Olive oil||1 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Garlic||2 Clove (10 gm), thinly sliced|
|Sweet green pepper||1 Medium|
|Acorn||1 Pound, peeled and cut into 1 inch cubes (Butternut Squash, 1 Small Piece)|
|Sweet potato||1 Small, peeled and cut into 1 inch cubes|
|Tomatoes||2 Medium, chopped|
|Water||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Ground cumin||1⁄2 Teaspoon|
|Salt||1⁄4 Teaspoon (To Taste)|
|Cooked black beans||1 Cup (16 tbs)|
|Corn kernels||2⁄3 Cup (10.67 tbs), thawed (Fresh Or Frozen)|
|Lime juice||2 Tablespoon|
1 ln a 12 inch nonstick skiliet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring occasionally, for 5 minutes or until the onion is soft.
Add the pepperand cook 5 minutes longer.
2 Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt.
Bring to a boil over moderate heat.
Lowerthe 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.