Black Bean and Squash Casserole
Why I Love This Recipe
Great recipe that mixes aromatic spices with familiar root vegetables. I often double this recipe to have lots of leftovers! I like to serve it on rice.
Ingredients You'll Need
2 cups cooked black turtle beans
1 tsp cumin seeds
2 tsp coriander seeds
1 tbsp sesame seeds (optional)
2 tsp dried oregano
2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2.5 cups of squash, peeled and cut into 1 inch chunks (approx. 1.25 lbs squash- butternut, acorn and/or delicata- delicata does not need to be peeled)
1 sweet potato, peeled and cut into 1 inch chunks
2 large carrots, cut into 1 inch chunks
2 kohlrabi bulbs, cut into 1 inch chunks
2 cups chopped tomatoes (or 14-ounce can of tomatoes)
1.5 cups of vegetable broth
Salt and freshly ground pepper, to taste
4 Tbsp fresh cilantro leaves, chopped
2 Tbsp fresh lime juice
2 celery sticks, cut into 1 inch chunks
Directions
Heat seeds in a small skillet for 1-2 minutes. Add the oregano and heat for a few more seconds. Remove from heat (crush if you want, I don't).
Heat the oil in a casserole, add the onion and fry until translucent. Add the garlic and fry for 2-3 min.
Add the seeds and the remaining ingredients except for the cilantro leaves and lime juice. Bring to a boil, cover, and simmer for 45 min. Add the cilantro and lime juice just before serving.
