| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Chili powder |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
cn |
Diced tomatoes in juice; (28-ounce) |
| 2 |
lb |
Kabocha or butternut squash; halved, seeded, |
|
|
; peeled, cut into |
|
|
; 1-inch pieces |
| 4 |
oz |
Green beans; trimmed, cut into |
|
|
; 1-inch pieces |
| 1 |
cn |
Black beans; rinsed, drained |
|
|
; (15- to 16-ounce) |
| 1 |
tb |
Minced seeded jalapeño chili |
| 1/2 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in heavy large pot over medium heat. Add onion and saute until
tender and golden, about 7 minutes. Add garlic, chili powder and cumin and
stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and
green beans. Reduce heat; cover and simmer until vegetables are almost
tender, about 12 minutes. Stir in black beans and jalapeño. Cover and
simmer until vegetables are tender, about 5 minutes longer. Stir in
cilantro. Season with salt and pepper.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 899 Calories (kcal); 18g Total Fat; (17% calories from fat);
47g Protein; 145g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;
3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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