| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Each of dried black-eyed peas, kidney beans and black beans |
| 2 | c | Water |
| 4 | c | Water |
| 2 | md | Acorn squash |
| 2 | ts | Oil |
| 1 | tb | Minced garlic |
| 2 | tb | 1/4" diced red pepper |
| 2 | tb | 1/4" diced leek |
| 1/2 | c | 1/4" diced peeled apple |
| 2 | Thinly sliced mushrooms | |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | c | Tomato juice |
| 1 | ts | Ground cumin |
| 1 | Dried serrano chili pepper with seeds | |
| S&P to taste |
INSTRUCTIONS
Soak 1/4 cup each of dried black-eyed peas, kidney beans and black beans in 2 cups of water overnight. Drain. Bring to boil in 4 cups of water. Cover. Reduce heat to low, cook for 45 minutes, drain and air cool. (probably could use canned beans???) Carve 2 medium acorn squash and scrape out seeds, rinse and set aside (picture shows cutting top off about 2 inches down). In 2 tsp oil, saute 1 Tbsp minced garlic on medium: 2 Tbsp 1/4" diced red pepper, 2 Tbsp 1/4" diced leek, 1/2 cup 1/4" diced peeled apple, 2 thinly sliced mushrooms, 1 Tbsp chopped fresh cilantro and 1/2 cup tomato juice. Season with 1 tsp ground cumin, 1 dried serrano chili pepper with seeds and S&P to taste. Cover and simmal all for 5 minutes. Stuff squash with bean mixture, top with 1/4 cup grated Monterey Jack Cheese. Set squash in pan and recap. Bake for 45-60 minutes at 375 degrees. Serves 2 as a vegetarian entree with steamed rice. Posted to FOODWINE Digest 09 Oct 96 From: Linda McCullough <[email protected]> Date: Wed, 9 Oct 1996 08:40:42 -0700
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