Caribbean Squash and Potato Stew - Vegetarian

Ready in 1 hour

Try this Caribbean Squash and Potato Stew - Vegetarian recipe, or contribute your own. "Squash" and "Soups" are two of the tags cooks chose for Caribbean Squash and Potato Stew - Vegetarian.

"I thought this recipe looked good & it is! Loved that I could make most of it, let it sit while I got the kids from school & then 10 minutes before we needed to eat, I could dump in 2 cans of black beans, heat & serve. Thanks!"

- Rim

Top-ranked recipe named "Caribbean Squash and Potato Stew - Vegetarian"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 c Vegetable broth
1/2 ts Dried red pepper flakes
3 md Onions; finely sliced
1/2 ts Ground allspice
1 16-oz can tomatoes; (with
2 16-oz can black beans
2 limes; cut in wedges
1 sm Butternut squash; about 1, (can use pumpkin also)
Black Pepper; to taste
1 Clove garlic; minced
1 lb Potatoes; (Idaho or golden)

Original recipe makes 6

Servings  

Preparation

Saute onions in basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatoes are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve alone or over rice, with a wedge of lime for squeezing on top. Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster on Oct 28, 1997

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Calories Per Serving: 350 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I thought this recipe looked good & it is! Loved that I could make most of it, let it sit while I got the kids from school & then 10 minutes before we needed to eat, I could dump in 2 cans of black beans, heat & serve. Thanks!
Rim 2 years ago
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