Black Beans With Corn And Winter Squash Recipe
Ingredients
1 tablespoon olive oil
1 large yellow onion, coarsely chopped
2 cloves garlic, thinly sliced
1 medium-size sweet green pepper, cored,seeded, and cut into 1 -inch squares
1 small acorn or butternut squash (1 pound), peeled and cut into 1 inch cubes
1 small sweet potato, peeled and cut into 1 -inch cubes
2 medium-size tomatoes, chopped
1/2 cup water
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1 cupcooked black beans
2/3 cup fresh or frozen corn kernels, thawed
2 tablespoons lime juice
Directions
1 ln a 12 inch nonstick skiliet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring occasionally, for 5 minutes or until the onion is soft.
Add the pepperand cook 5 minutes longer.
2 Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt.
Bring to a boil over moderate heat.
Lowerthe 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.
Add the onion and garlic and saute, stirring occasionally, for 5 minutes or until the onion is soft.
Add the pepperand cook 5 minutes longer.
2 Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt.
Bring to a boil over moderate heat.
Lowerthe 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.
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