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Black Beans Habanero
4
2
Leeks, white part only, thinly sliced
Cloves garlic, crushed
2
1
2
Cup Acorn or butternut squash, cubed
Habanero, seeded, stem removed, chopped
Teaspoon Olive oil
½
½
3
½
½
¼
2
Cup Dry sherry
Cup Chicken broth
Cup Cooked black beans, drained
Teaspoon Dried thyme
Teaspoon Ground cumin
Teaspoon Ground black pepper
Teaspoon Red wine vinegar
Cup Pine nuts
1
Go to the drugstore and get some surgical gloves to use when you're handling
habaneros. I'm serious, now; do it.
Saute leeks, garlic, squash and habanero in oil for 5 minutes. Add sherry
and chicken broth; bring to a boil. Reduce heat and simmer, uncovered, about
30 minutes or until squash is tender.
Add beans, thyme, cumin, black pepper and vinegar. Continue to simmer until
beans are heated through. Stir in pine nuts and cook 1 minute longer. Makes
6
to 8 servings, depending upon appetites.
Black Beans Habanero
8
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