| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Lombard | Vegetables, Cheap thril | 4 | Servings |
INGREDIENTS
| 2/3 | c | Blackeyed peas, cooked; drained and rinsed |
| 2/3 | c | Kidney beans, cooked; drained and rinsed |
| 2/3 | c | Black beans, cooked; drained and rinsed |
| 2 | md | Acorn squash |
| 2 | ts | Olive oil |
| 1 | tb | Minced garlic |
| 2 | tb | Red bell pepper; diced 1/4" |
| 2 | tb | Leek; diced 1/4" |
| 1/2 | c | Apple; diced 1/4" |
| 2 | Mushrooms; thinly sliced | |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | c | Tomato juice |
| 1 | ts | Ground cumin |
| 1 | Serrano pepper; dried | |
| Salt and pepper | ||
| 1/4 | c | Monterey jack cheese; grated |
| 3 | c | Cooked rice |
INSTRUCTIONS
If making beans from scratch, soak 1/4 cup each in water overnight. Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45 minutes. Drain and air cool. Carve 2 medium squash: slice off top (the way you would a bell pepper for stuffing). Scrape out seeds, rinse, and set aside to drain. In a skillet, heat the oil. Saute the garlic on medium. Add the diced veggies; and sauce a bitt. Add the cilantro and tomato juice; season. Cover and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with cheese. Recap. Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable entree. Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) 440 cal / 5.8 g fat Par cook squash in micro (about 7 minutes). Stuff as directed. Cut baking time in half. Recipe By : Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96 Posted to MC-Recipe Digest V1 #253 Date: Sun, 20 Oct 1996 21:35:17 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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