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Acorn Squash With Black Beans

fatfree.kitchen's picture
Ingredients
  Peeled acorn squash 2 1⁄2 Cup (40 tbs), cut in 1.5-inch chunks
  Water/Nonfat chicken broth / white wine 1 1⁄4 Cup (20 tbs)
  Chopped onions 2 1⁄2 Cup (40 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Ground cumin 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Black pepper 1⁄2 Teaspoon
  Black beans 2 Can (20 oz), drained, rinsed (Home-Cooked Or Canned)
Directions

Place 1 inch of water in a steamer.
Bring to a boil.
Place squash chunks in a steamer basket or colander.
Cover and steam for 15 minutes or until squash is tender.
Place 1/4 cup of the water, broth, or wine in a skillet and heat over medium heat.
Add onions, carrots, green pepper, and garlic.
Cook and stir over medium heat for 10 minutes.
Add more liquid during this process if necessary.
Add acorn squash, remaining cup of water, cumin, ginger, cayenne pepper, black pepper, and beans.
Heat for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

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