| 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 <loulou@U.WASHINGTON.EDU>
Date: Wed, 9 Oct 1996 08:40:42 -0700
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”