CHEF JEFF — ONE BYTE AT A TIME: Winter Squash and Black Bean StewAre you looking for new ways to use some of that winter squash you’re storing?
By: Herald Staff Reports,
Are you looking for new ways to use some of that winter squash you’re storing? How about in a stew paired with black beans and flavored with cumin and sage?
Winter Squash and Black Bean Stew
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon cumin seeds, toasted, ground (see note)
¼ teaspoon salt
2 cloves garlic, minced
1 14½-ounce can low-sodium chicken broth
10 ounces fresh diced winter squash
1 15-ounce can black beans, drained, rinsed
1 teaspoon chopped fresh sage or ½ teaspoon dried
Freshly ground pepper
Steamed rice (optional)
Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.
Stir in broth, squash, beans and sage; cook until heated through and sage become aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.
Note: Toast spices in a dry skillet over medium heat, stirring often, until aromatic, 3 to 5 minutes.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.