Black Bean and Squash Casserole
  • Cooking Time: 50
  • Servings: 4-6
  • Preparation Time: 15
  • 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
  1. 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).
  2. Heat the oil in a casserole, add the onion and fry until translucent. Add the garlic and fry for 2-3 min.
  3. 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.
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.