Black Bean and Squash Casserole
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes 1 hour 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups cooked black turtle beans 1 tsp cumin seeds 2 tsps coriander seeds
1 tbsp sesame seeds 2 tsps dried oregano 2 tbsps olive oil
1 onion, chopped 2 garlic cloves, minced 1-2 fresh red chilies, seeded and chopped
1 butternut squash or small pumpkin, weighing about 1-1/4 pounds, peeled and cut into chunks 1 yellow yam or sweet potato, peeled and cut into chunks 2 large carrots, thickly sliced
2 potatoes, peeled and cut into chunks 1 celery root, weighing about 1 pound, peeled and cut into chunks 3 ounces frozen corn
14-ounce can chopped tomatoes 1-1/2 cups vegetable broth salt and freshly ground black pepper
4 tbsps chopped fresh cilantro leaves 2 tbsps lime juice



1 Heat the seeds in a small skillet for 1 to 2 minutes. Add the oregano and heat for a few more seconds. Remove and crush.
2 Heat the oil in a casserole, add the onion, and fry until translucent. Add the garlic and chilies, and fry for 2 to 3 minutes.
3 Add the seeds and the remaining ingredients, except the cilantro leaves and lime juice. Bring to a boil, cover, and simmer for 45 minutes. Add the cilantro and lime juice just before serving.

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