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     Title: Caribbean Squash And Sweet Potato Stew
Categories: Low fat, Stew
     Yield: 6 Servings

     3 md Onions, finely sliced
     1 c  Water or vegetable broth
     1 cl Garlic, minced or pressed
   1/2 ts Dried red pepper flakes
   1/2 ts Ground allspice
    16 oz Can tomatos
     1 sm Butternut squash (about
          - 1 1/2 lb), peeled,
          - seeded, cut into sm
          - chunks
     1 lb Sweet potatos, peeled and
          - cut into small chunks
          Pepper to taste
    16 oz Can black beans, drained
     2    Sprigs parsley, finely
          - chopped, for garnish
     1    Limes, cut in wedges, for
          - garnish

 Saute onions in water or basalmic vinegar.

 Add remaining ingredients, except black beans, parsley, limes. Cover
 cook on medium low heat until squash and potatos are cooked, about 20
 minutes.

 About 10 minutes before serving, add black beans and cook to heat
 through.

 Serve over rice, with parsley sprinkled over top for garnish, and a
 squeeze of lime.

 From: Jim Bakker
 Date: 27 Sep 93 07:53:22 PDT

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