Garlicky Black Beans And Squash

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* Exported from MasterCook *

 

Garlicky Black Beans And Squash

 

Recipe By : Cooking Light Magazine, March/April 1992, page 88

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups peeled cubed acorn or butternut squash -- (about 1

pound)

Vegetable cooking spray

3 cups coarsely chopped onion

1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

6 cloves garlic -- finely chopped

1 cup water

2 tablespoons chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon peeled grated gingerroot

1/2 teaspoon pepper

1/4 teaspoon salt

30 ounces canned black beans -- drained

5 cups hot cooked long-grain rice

(cooked without salt or fat)

 

Place squash in a saucepan, and add water to cover. Bring to a boil;

reduce heat, and cook 8 minutes or until tender. Drain and set aside.

 

Coat a large nonstick skillet with cooking spray; place over medium heat

until hot. Add onion, carrot, celery, and garlic; cover and cook 10

minutes or until onion is tender, stirring occasionally. Add squash, 1 cup

water, and next 6 ingredients; stir well. Cook 5 minutes or until heated,

stirring occasionally. Serve over rice.

 

Yield: 5 servings (about 374 calories per 1 1/3 cups beans and 1 cup rice).

 

PROTEIN 12 / FAT 1.3 / CARBOHYDRATE 79.5 / CHOLESTEROL 0 / IRON 5.2 /

SODIUM 331 / CALCIUM 114

 

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