Black Beans Habanero
GreekChickenIntermediate5 minBy Northstar
Ingredients
Servings
4
- 4 each Leeks, white part only, thinly sliced
- 2 clove garlic, crushed
- 2 cup Acorn or butternut squash, cubed
- 1 each Habanero, seeded, stem removed, chopped
- 2 tsp Olive oil
- 0.5 cup Dry sherry
- 0.5 cup Chicken broth
- 3 cup Cooked black beans, drained
- 0.5 tsp Dried thyme
- 0.5 tsp Ground cumin
- 0.3 tsp Ground black pepper
- 2 tsp Red wine vinegar
- 1 cup Pine nuts
Instructions
- 1
Go to the drugstore and get some surgical gloves to use when you're handling habaneros.
- 2
I'm serious, now; do it.
- 3
Saute leeks, garlic, squash and habanero in oil for 5 minutes.
- 4
Add sherry and chicken broth; bring to a boil.
- 5
Reduce heat and simmer, uncovered, about 30 minutes or until squash is tender.
- 6
Add beans, thyme, cumin, black pepper and vinegar.
- 7
Continue to simmer until beans are heated through.
- 8
Stir in pine nuts and cook 1 minute longer.
- 9
Makes 6 to 8 servings, depending upon appetites.
Tags
greekgod-bless-texas