Kidney Beans, Rice and Acorn Squash

  • 1 can Kidney beans
  • 2 cups brown basmati rice, cooked
  • 1/2 medium vidalia (yellow) onion, diced and sautéed (carmelized)
  • 3 Tbsp diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
  • 1 Tbsp dried basil
  • 1/4 tsp red/cayenne pepper
  • 1 Tbsp cardamom
  • 1 tsp cumin (I didn't try this)
  • 3 slices acorn squash, cooked and diced small - (1 cup or more) image placeholder

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sautéed onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due to the tomato. Capers may be added - (1 tbs/cup) for a green juicy note. The tomato may be wrong for this dish since the contrast is great, YMMV.

Servings: 2
Submitted by: Recipe Group Member
Date: Sep 12, 1993