Caribbean Squash And Potato Stew – Vegetarian
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Caribbean | Potato, Soups/stews, Squash | 6 | Servings |
INGREDIENTS
| 3 | Onions, finely sliced | |
| 1 | c | Vegetable broth |
| 1 | Clove garlic, minced or | |
| pressed | ||
| 1/2 | t | Dried red pepper flakes |
| 1/2 | t | Ground allspice |
| 1 | 16-ounce can tomatoes, with | |
| juice | ||
| 1 | Butternut squash, about 1 | |
| 1/2 lbs. peeled | ||
| seeded | ||
| cut into small chunks | ||
| can use pumpkin also | ||
| 1 | lb | Potatoes, Idaho or golden |
| peeled and cut into small | ||
| chunks | ||
| Pepper to taste | ||
| 2 | 16-ounce can black beans | |
| drained | ||
| 1 | 2 limes, cut in wedges for | |
| garnish |
INSTRUCTIONS
Saute onions in basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatoes are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve alone or over rice, with a wedge of lime for squeezing on top. Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 471
Calories From Fat: 297
Total Fat: 35.4g
Cholesterol: <1mg
Sodium: 656.5mg
Potassium: 978.8mg
Carbohydrates: 34.6g
Fiber: 9g
Sugar: 4.8g
Protein: 12.1g