Stewed Squash and Beans


Subject: Stewed Squash and Beans
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 29 2000 - 08:45:31 EST


::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::

Today's food funny comes to us all the way from Lilongwe, Malawi,
thanks to reader Michele Hester.

There was an older man, Bud, and his wife, Millie, who lived out in a
rural area and didn't make it into town very often. One day his wife
obtained a copy of a ladies' magazine that touted the benefits of
taking a milk bath. She decided that this was just what she needed to
make her feel beautiful and sent her husband to a neighboring dairy
farm to purchase the milk.

When he arrived, Bud told the dairy farmer that he wanted to purchase
enough milk for his wife to take a milk bath. The dairy farmer asked,
"Do you want it pasteurized?"

"No," replied Bud, "just up to her neck will do just fine."

::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::

I can picture a dish similar to this, with its preponderance of New
World ingredients, being cooked by Native Americans thousands of years
ago. Whether that is the case or not, it is a quick and easy
alternative to meat-based stews.

Stewed Squash and Beans

1 Tbs (15 ml) olive oil
1 large onion, coarsely chopped
2 bell peppers (capsicum), seeded and coarsely chopped
3 cloves garlic, finely chopped
1 Tbs (15 ml) all-purpose flour
2 cups (500 ml) peeled acorn or butternut squash,
cut into 1/2 inch (2 cm) cubes
2 cans (15 oz, 425 g) chopped tomatoes with liquid
1 can (15 oz, 425 g) kidney beans, rinsed and drained
1 can (15 oz, 425 g) garbanzo beans (chick peas, ceci),
rinsed and drained
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried rosemary
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat. Saute the onion, bell
pepper, and garlic until tender but not brown, about 5 minutes. Add
the flour and stir. Add the remaining ingredients and bring to a
boil. Reduce the heat to a simmer and cook covered for 10 to 15
minutes, until the squash is tender. Serves 4 to 6.



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