Dickie's Butternut Squash and kidney bean thing, invented when I was in Zimbabwe:
1 large butternut squash
1 small can red kidney beans
1 green pepper (=capsicum)
1 small onion
1 clove garlic
2 large tablespoons English mustard
secret ingredient: 1 sachet vegetable soup
oregano to taste, or mixed herbs
Feeds 2, or just me if I'm hungry.
Peel the squash and cut it into inch-sized cubes. Put to one side (it's time-consuming). Chop the onion and garlic and fry gently in a deep-sided frying pan in a little oil, slice the green pepper into thin strips and add to the frying pan. Meanwhile, boil kettle and make soup. Add to the pan, turn the heat up to get it boiling. Add the squash, and keep the pan simmering on quite a high heat, stirring frequently. Rinse the kidney beans and add to the mixture. Add a good dollop of English mustard and a hefty handful of herbs, oregano works best. Cook until the squash is just starting to soften (you might need to add more boiling water from the kettle to stop it boiling dry). Serve with brown rice.
Trust me, even if you're not vegetarian you'll like it. Squash and mustard is a fantastic combination.
"Why do I keep falling in love with every woman who shows me the slightest attention?" Joel, ESSM
Last edited by dickieC : 05-03-2003 at 06:59 AM.