- Large onion
- Garlic cloves
- 1 large jalapeno, or equivalent in other fresh chilis
- Mushrooms
- 2 lbs kabocha or butternut
- Green beans, cut into 1 inch pieces
- Can diced tomatoes in juice
- Can black beans
- Cilantro
- Cumin, salt, pepper
- Chili powder to taste
Steam squash until soft, then peel, scoop out seeds, and mash.
Saute onion, garlic, jalapeno.
Add mushrooms and continue to saute until soft.
Add tomatoes with juices; bring to a boil.
Stir in squash, green beans, spices (salt, pepper, cumin, chili powder).
Simmer until veggies are tender, about 15 mins.
Stir in drained beans and cilantro; simmer another 5 mins.
Serve topped with avocado slices.
Oh yes, and do be sure to use tomatoes from a glass jar! The acids eat away at can linings and leave... substances... in your food!
ReplyDeleteI didn't know that! Good tip, thanks.
ReplyDelete(twitch twitch) ...pretty soon you'll be telling us not to go for these lead-sealed cans, too. Lousy Franklin Expedition Brand tomatoes...
ReplyDeleteHahahahahaha!
ReplyDelete(Picks up rope and continues hauling piano through the Arctic)
By the way, the beans don't bother you? I def. have some trouble with beans; but have recently been slowly sampling small quantities to no ill effect.
ReplyDeleteMaybe I'll try adding some beans to the Squash Bake, that was delicious!
Beans in small quantities, no problem. :) I find I have a "raffinose" budget, like all the other sugars: just need to keep it at a low enough amount and frequency.
ReplyDelete(Continues building snowman sculpture of Queen Victoria)
ReplyDelete