Caribbean squash and potato stew - vegetarian
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Onions; finely sliced |
| 1 | cup | Vegetable broth |
| 1 | Clove garlic; minced or pressed | |
| ½ | teaspoon | Dried red pepper flakes |
| ½ | teaspoon | Ground allspice |
| 1 | 16-ounce can tomatoes (with juice) | |
| 1 | small | Butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks |
| (can use pumpkin also) | ||
| 1 | pounds | Potatoes (Idaho or golden); peeled and cut into small chunks |
| Pepper to taste | ||
| 2 | 16-ounce can black beans; drained | |
| 1 | 2 limes; cut in wedges, for garnish | |
Directions
Saute onions in basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatoes are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve alone or over rice, with a wedge of lime for squeezing on top.
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997
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