Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!newsfeed.enteract.com!hermes.visi.com!news-out.visi.com!cam-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Pumpkin With Black Beans Followup-To: rec.food.cooking Date: 27 Oct 1999 04:47:36 -0600 Organization: attcanada.net Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <029401bf1e3c$8bae7300$08a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36881 Low-Fat Pumpkin With Black Beans (high fiber) 1 teaspoon vegetable oil 1 small onion, chopped 2 cloves garlic, minced 1 cup pumpkin, peeled and cut into 1/2-inch cubes 1/4 cup sherry 1/4 cup vegetable broth 2 cups cooked black beans or equivalent, canned 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon thyme 3 green onions, sliced In a large non-stick frying pan, heat oil. Add onion, garlic, and pumpkin and saute until the onion is softened. Add sherry and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes. Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through. Garnish with green onions. Makes 4 servings. Calories 175 Fat 2 g Fiber 5.7 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.