Butternut squash and black beans are filling, healthy and inexpensive. They also are delicious. To add more punch to this recipe, stir in a bit of jarred salsa at the same time as the beans.
Made as directed, this recipe costs just $3.09 per recipe, or 52 cents per serving, according to the federal Food Stamp Nutrition Connection.
With Black Beans
Start to finish: 30 minutes
1 teaspoon vegetable oil
1 small onion, diced
1 small butternut squash,
peeled, seeded and cut into 1/2-
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
Two 16-ounce cans black
beans, drained and rinsed
1/2 teaspoon dreid oregano
In a large saucepan or Dutch oven, heat the oil over medium. Add the onion, squash and garlic powder. Saute for 5 minutes, or until the onion becomes tender.
Add the vinegar and water, then cover and cook 10 minutes. Check the squash; if it is not tender when pierced with a fork, cotninue cooking, adding water if necessary.
When the squash is tender, stir in the beans and oregano, then cook until heated through.
Recipe adapted from the Recipe Finder site of the Food Stamp Nutrition Connection.