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.
