Recipe - Caribbean Squash And Potato Stew - Vegetarian

3 md Onions; finely cut or sliced up
1 cup Vegetable broth
1 Clove garlic; minced or
pressed
One half teaspoon Dried red pepper flakes
One half teaspoon Ground allspice
1 16ounce can tomatoes (with
juice)
1 small Butternut squash (about 1
One half lbs.), peeled, seeded,
cut into small chunks
(can use pumpkin also)
1 pound Potatoes (Idaho or golden);
peeled and cut into small
chunks
Pepper to taste
2 16ounce can black beans;
drained
1 2 limes; cut in wedges, for
garnish

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 MCRecipe Digest V1 #872 by Bill Webster thelma@pipeline.com on
Oct 28, 1997