July 19, 2011

Squash with Black Beans ~ from Chad

Another dish from the archives! I made this stew when I was visiting Shankar in St. Louis last year. This is a simple stew with few ingredients, and if made with peanuts, is the national dish of Chad. I adapted the recipe from here, and used calabaza squash and black beans instead of peanuts. I used a little peanut butter to thicken the stew and served it with creme fraiche.

Ingredients: Calabaza squash - 1/2 pound, cut into cubes; Black Beans - 1 can - rinsed and drained; Peanut Butter - 1tbsp; Curry Powder - 1 tsp; Salt - to taste; sugar - to taste (optional). 
  • Boil squash in water with a little salt. 
  • Remove excess water after 5 minutes or so, add the beans, salt, curry powder.
  • Once the squash is tender, add the peanut butter.
  • Add sugar to taste if needed. 
  • Simmer for a few minutes to blend flavor and serve!
I am sending this dish to MLLA #37, as the event is starting it's 4th year. A big Congratulations to Susan of  The Well Seasoned Cook for starting and hosting this month's event!
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