Date: 27 Sep 93 07:53:22 PDT
From: (PSJAB%CO1@TS9.TEALE.CA.GOV)
From: Jim Bakker
Caribbean squash and sweet potato stew
--------------------------------------
serves 6 to 7
Ingredients:
3 medium onions, finely sliced
1 cup water or vegetable broth
1 clove garlic, minced or pressed
1/2 tsp. dried red pepper flakes
1/2 tsp. ground allspice
1 16-ounce can tomatos
1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into
small chunks
1 pound sweet potatos, peeled and cut into small chunks
pepper to taste
1 16-ounce can black beans, drained
2 sprigs parsley, finely chopped, for garnish
1-2 limes, cut in wedges, for garnish
Instructions:
Saute onions in water or basalmic vinegar.
Add remaining ingredients, except black beans, parsley, limes. Cover
cook on medium low heat until squash and potatos are cooked, about 20
minutes.
About 10 minutes before serving, add black beans and cook to heat
through.
Serve over rice, with parsley sprinkled over top for garnish, and a
squeeze of lime.
kwvegan vegan