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Bean: Southwestern Hot Pot

Source of Recipe

Dr. Gabe Mirkin's Good Food Book


List of Ingredients

2 pounds winter squash (butternut, acorn, etc)
1 large onion, chopped
1/2 pound mushrooms, quartered
4 cloves garlic, minced
1 tablespoon mild chili powder - no salt added
1 teaspoon thyme
1 teaspoon oregano
pinch cayenne, to taste
2 cups prepared bouillon, low sodium
1 red bell pepper, cut in 1/2" pieces
1 can pinto beans, rinsed & drained
2 tablespoons cider vinegar, or to taste
fresh ground black pepper
cooked barley or other whole grains

Note: original recipe also called for 2 cups frozen baby lima beans and 2 cups frozen corn. May wish to add extra pinto beans to compensate.


Recipe

Pierce the squash with a knife in 2 or 3 places. Set in microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the icrowave and cook about 8 minutes more, or until you can easily scoop out the flesh.

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer 5-10 minutes or until the onion is softened. Add the squash flesh, in bite-size pieces, along with the red pepper and pintos. Return to boiling, reduce the heat and simer 5-10 minutes more, or until beans are done. Stir in the vinegar and adjust the seasonings. Serve over cooked whole grains.