| 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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