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CATEGORY CUISINE TAG YIELD
Grains, Dairy Lombard Fixed 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 Garlic; minced
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 Fresh cilantro; chopped
1/2 c Tomato juice
1 ts Ground cumin
1 Serrano pepper; dried
Salt and pepper; to taste
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.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998

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