Peanut and Black-eyed Stew

Last weekend my Dad made a huge huge pot of black-eyed beans.

So after I got home with my brothers I wanted to make something

quick, easy, and something that would make a dent in that bucket

of beans that was smiling at me from the refrigerator.

We just had hoppin' john not too long ago and I came across this

in my copy of Vegetarian Meat and Potatoes. I think the recipe

is actually called "African Groundnut Stew" because of the

peanuts.

My version had to be twisted a little because I had no onions on

hand and chillies would have been too spicy for my little brother.

And I used cashews instead of peanuts... and I cut it in half

because there were only three of us... ha ha so I messed with it alot.

Ingredients

1 clove garlic, minced

1 small green bell pepper, cleaned and chopped

3/4 tsp cinnamon

1/8 tsp cumin

3/4 tsp fresh grated ginger

1 1/2- 2 cups butternut squash, seeded-peeled-cubed

3/4 cup + 2 tbsp water

2 tbsp peanut butter

2 tbsp cashews chopped

3/4 cup cooked black-eyed beans

Cook the garlic, pepper and spices in a tsp of oil for about a minute.

Add the squash and 3/4 cup of water and bring to a boil.

Reduce the heat. Mix the peanut butter and 2 tbsp water and add to the

pot. Allow to simmer until the squash begins to look tender, about

15-20 minutes. Add the cashews (or originally peanuts) and the beans

and allow to cook for about 10 more minutes or until hot all the way

through. Serve over rice!