Black beans with squash and cashrews
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks white part only,thinly | |
| Sliced | ||
| 1 | large | Garlic, minced |
| 2 | cups | Cubed,peeled,butternut or |
| Acorn squash cut into 1-inch | ||
| Cubes | ||
| 1 | Scotch bonnet, seeds and | |
| Removed, chopped | ||
| 1 | tablespoon | Olive oil |
| ¼ | cup | Dry Sherry |
| ¼ | cup | Chicken broth |
| 2 | cups | Cooked and drained black |
| Peas | ||
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground black pepper |
| 1 | teaspoon | Red wine vinegar |
| 1 | cup | Cashews, toasted |
Directions
In a skillet saute' the leeks, garlic, squash and chile in the oil for 5 minutes. Add the sherry and broth and bring to a boil. Reduce the heat and simmer, uncovered until the squash is tender, about 30 minutes. Add to beans, thyme, cumin, black pepper, and vineger.
Continue to simmer until the beans are heated through. Stir in the cashews and cook for 1 minute longer.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook" ISBN 0-89815-638-6 Submitted By KEN KUBOS On 04-19-95