Black Beans With Corn And Winter Squash
From coffeebean53 17 years ago
- 55 minutes to make
- Serves 8
A great tasting side dish. Magazine find.
Ingredients
- 1 TB olive oil shopping list
- 1 large onion, coarsely chopped shopping list
- 2 cloves garlic, thinly sliced shopping list
- 1 medium green bell pepper, cored, seeded and cut into 1" squares shopping list
- 1 small acorn or butternut squash, peeled and cut into 1" squares shopping list
- 1 small sweet potato, peeled and cut into 1" squares shopping list
- 2 medium tomatoes, chopped shopping list
- 1/2 c. water shopping list
- 1/2 tsp. dried oregano, crumbled shopping list
- 1/2 tsp. ground cumin shopping list
- salt to taste shopping list
- 1 c. cooked black beans shopping list
- 2/3 c. fresh or frozen corn kernels, thawed shopping list
- 2 TB. lime juice shopping list
How to make it
- In a 12" nonstick skillet, heat the oil over moderate heat. Add the onion and garlic and saute, stirring occaisionally for about 5 minutes or until the onion is soft. Add the pepper and cook 5 minutes longer.
- Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt. Bring to a boil over moderate heat. Lower the 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. Serve with rice.
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