Black Bean & Squash Casserole
Why I Love This Recipe
FEATURING: Butternut squash (or pumpkin), onion, garlic, carrots, turnips (or potatoes or sweet potatoes), and celery.
An aromatic casserole celebrating root veggies! A stable dish we used to make all the time in university!
Recipe slightly adapted from: The World Vegetarian Cookbook. Photo also from recipe book.
Ingredients You'll Need
2 cups cooled black beans
1 tsp cumin seeds
2 tsp coriander seeds
1 Tablespoon sesame seeds (optional)
2 teaspoons dried oregano
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1-2 fresh hot pepper, seeded and chopped (if using dried pepper, 1/4 tsp-1/2 tsp should do)
1 butternut squash or small pumpkin (approx. 1 1/4 pounds), peeled and cut into cubes
1 turnip (or potato or sweet potato)
2 celery stick, chopped
3 ounces frozen corn (optional)
One 14 ounce can of chopped tomatoes
1 1/2 cups of vegetable broth
Salt and freshly ground pepper, to taste
4 Tablespoons fresh cilantro, chopped
2 Tablespoon lime juice
Directions
Heat the seeds in a small skillet for 1-2 min. Add the oregano and heat for a few more seconds. Remove and crush (optional).
Heat oil in a casserole, add the onion, and fry until translucent. Add the garlic and hot pepper, and fry for 2-3 minutes.
Add the seeds and the remaining ingredients, except for the cilantro and lime juice. Bring to a boil, cover, and simmer for 45 min. Add the cilantro and lime juice just before serving.
