Post by Okwes on Mar 22, 2007 15:23:26 GMT -5
Bean and Squash Stew
2 cups water
1 small onion, sliced into rings
1 cup butternut squash, peeled, seeded, and cut into
1/2 inch cubes
1/4 cup tomato paste
1 15 ounce can red kidney beans, rinsed and drained
1 vegetable bouillon cube
1 14 1/2 ounce can tomatoes
2 teaspoons chili powder
1 cup frozen or canned corn
1/4 teaspoon dried oregano
1 clove garlic, minced
In a 3-quart saucepan, combine water and squash. Bring
to a boil and reduce heat. Cover and simmer for 5
minutes. Add beans, tomatoes, corn, onion, tomato
paste, bouillon cube, chili powder, oregano, and
garlic. Bring to a boil and reduce heat. Cover and
simmer for 10 to 15 minutes.
Serves 4.
2 cups water
1 small onion, sliced into rings
1 cup butternut squash, peeled, seeded, and cut into
1/2 inch cubes
1/4 cup tomato paste
1 15 ounce can red kidney beans, rinsed and drained
1 vegetable bouillon cube
1 14 1/2 ounce can tomatoes
2 teaspoons chili powder
1 cup frozen or canned corn
1/4 teaspoon dried oregano
1 clove garlic, minced
In a 3-quart saucepan, combine water and squash. Bring
to a boil and reduce heat. Cover and simmer for 5
minutes. Add beans, tomatoes, corn, onion, tomato
paste, bouillon cube, chili powder, oregano, and
garlic. Bring to a boil and reduce heat. Cover and
simmer for 10 to 15 minutes.
Serves 4.