Beans 'n Rice

I've got a crazy week ahead of me. We're flying to Kansas for the weekend so I can do a recital at my ol' stomping ground. It's a big deal to me because I haven't performed there in a few years, and while I won't go into details about why, I feel the need to prove that I've got piano chops. In addition to that, I'm preparing for a competition in March with a bassoonist and we're trying to rehearse a lot, but the weather is so crappy (snowsnowsnowsnowsnowsnow URG I'm sick of it!) we've had to re-schedule and Stu and I are juggling the use of our one car in ways that would be so much less complicated if he and I could just bike everywhere like we're used to. Alas, slippery, snowy roads and stupid drivers make biking too dangerous.

But you're not here to endure my whining. You're here because, presumably, I have something funny or interesting or helpful to share with you. Tell you keep reading this blog, and I'll give you a delicious recipe for beans and rice that I made up last week. (Because no matter how crazy busy our lives get, I always find time to make good food.)

3 T. canola or olive oil
1 med. onion, chopped
1 green or red bell pepper, chopped
as much garlic as you can handle, chopped (I like 3 or 4 cloves myself)
2 cups raw butternut or other winter squash, peeled and chopped into 1/2" cubes
2 cans or 3.5 cups cooked black beans
1 can or 2 cups chopped tomatoes
1 t. salt
1/2 t. cumin
1/2 t. coriander
1 t. dried oregano (fresh is better if it's summer time)
1 T. brown sugar
generous dose of hot chili powder - I use up to 2 T. but that's too much for some folks
water, as needed
cooked basmati or brown rice, to serve
shredded cheese, to serve...Jack, White Cheddar, Cotija are all good options

1. Sauté the onions and peppers in the oil for several minutes, until they're soft.
2. Add the garlic and spices and cook for about a minute; don't let the garlic burn.
3. Add the chopped squash and about 1/2 c. of water, just enough to let it simmer without scorching the bottom.
4. When the squash is about half-cooked, add the beans, tomatoes, salt and oregano and sugar and let the whole thing simmer for 15 minutes or so.
5. Serve over rice with shredded cheese. Be sure to compliment the cook.


I hope you either have or are going to post this on R.O.U.S.

Sounds delicious. Next time I cook, I might have to try it!

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