Stewed Squash and Beans

From: unicorn <unicorn_at_indenial.com>
Date: Mon Nov 16 2009 - 18:27:39 EST

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                            FOOD FUNNY
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This one isn't true, in spite of some urban legends that maintain it is,
but I get a kick out of it anyway. Thanks to Karen O'Quin for sending it in.

The inscription on the metal bands used by the U.S. Department of the
Interior to tag migratory birds has been changed. The bands used to bear
the address of the Washington Biological Survey, abbreviated as "Wash.
Biol. Surv." until the agency received the following letter from an unhappy camper:

Dear Sirs: While camping last week, I shot one of your birds. I think it
was a crow. I followed the cooking instructions on the leg tag and want to tell you it tasted horrible.

The bands are now marked "Fish & Wildlife Service."

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                            TODAY'S RECIPE
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I can picture a dish similar to this, with its preponderance of New
World ingredients, being cooked by Native Americans thousands of years ago.

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.
Received on Mon Nov 16 18:27:39 2009

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