Acorn Squash With Black Beans
|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)|
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.