Recipe - Caribbean Squash And Sweet Potato Stew

Ingredients:

3 medium onions, finely cut or sliced up 1 cup water or vegetable broth 1 clove
garlic, minced or pressed One half tsp. dried red pepper flakes One half tsp. ground
allspice 1 16ounce 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 16ounce can black beans,
drained 2 sprigs parsley, finely chopped, for garnish 12 limes, cut in
wedges, for garnish 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.

Enjoy! Converted by MMCONV vers. 1.50

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini