A tasty bean stew that is healthy. Besides being a good source of protein, vitamins and iron, as all beans are, black beans are particularly rich in anti-oxidants.
- Rinse beans and place in a large pan of hot boiling water. Boil on high for 10 minutes. Drain and return to rinsed pan.
- Heat the oil in a non-stick frying pan and sauté the onions for approximately 4 minutes. Add the garlic and sauté a further 1 minute. Now add the molasses, sugar, thyme and chili. Cook for a further 1 minute. Set aside.
- Return the black beans to the heat and cover with cold water. Bring to a boil and add the butternut squash and 2 tablespoons of vegetable bullion powder. Cook over medium heat for approximately 45 minutes. Add the onion mixture and peppers and cook a further 25 to 30 minutes or until tender.
- Season with salt and pepper and serve immediately.
Serve with rice. The original recipe will serve 6 people as an appetizer or 4 people as main course.