Caribbean Squash and Potato Stew - Vegetarian

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆☆

1 review

Ready in 45 minutes

Ingredients

1 c Vegetable broth

1/2 ts Dried red pepper flakes

3 md Onions finely sliced

1/2 ts Ground allspice

1 16-oz can tomatoes (with

2 16-oz can black beans

2 limes cut in wedges

1 sm Butternut squash about 1, (can use pumpkin also)

Black Pepper to taste

1 Clove garlic minced

1 lb Potatoes (Idaho or golden)

Directions

Saute onions in basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatoes are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve alone or over rice, with a wedge of lime for squeezing on top. Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997

Reviews

☆☆☆☆☆

I thought this recipe looked good & it is! Loved that I could make most of it, let it sit while I got the kids from school & then 10 minutes before we needed to eat, I could dump in 2 cans of black beans, heat & serve. Thanks!

Rim

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