Butternut and Black Beans

contributed by shareholder Catherine Sukow

oil
3 onions
2 big cloves garlic
1 large tomato
1 small butternut squash
1 15-oz can black beans
about 1 tsp adobo seasoning
about 1 tsp cumin
1/2 c. chicken broth
little splash of red wine vinegar
salt & pepper to taste

rice
CSA salad greens

Chop & saute onions and garlic in oil.  Peel & chop squash and add to saute.  Add tomato & seasonings.  When onions & squash are softened, add beans & broth.  Cover and simmer until thickened & squash is cooked.  Add vinegar, salt and pepper to taste.  Cook a couple more minutes.  Serve with rice and (or on, if desired) salad greens.

 

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