Jamaican Black Bean Pot

1 1/4 cups of dried black beans
1 Bay Leaf
2 TBSP vegetable oil
1 Large onion, Chopped
1 garlic clove, chopped
1 tsp of mustard
1 tbsp of molasses
2 tbsp of brown sugar
1 tsp of thyme
1/2 tsp of chili flakes
1 tsp of vegetable bouillon powder
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
5 1/4 cups of butter nut squash or pumpkin, cubed.
salt and pepper
sprigs of thyme as garnish

1. Soak the beans overnight in plenty of water, then drain and rinse well. Place in a large saucepan, cover with fresh water and add the bay leaf. Bring to the boil, then boil paidlly for 10 mins. Reduce the heat, cover; and simmer for 30 minutes until tender. Drain, reserving the cooking water. Preheat oven to 350 degrees.

2. Heat the oil in the saucepan and saute the onion and garlic for about 5 mins. until softened, stirring occasionally. Add the mustard powder, molasses, sugar, thyme, and chili and cook for 1 min. stirring. Stir in the black beans and spoon the mixture into a casserole dish.

3. Add enough water to the reserved cooking liquid to make 1 2/3 cups of liquid. Then mix in the bouillon powder and pour into the casserole. Bake for 25 mins.

4. Add the ppers and squash or pumpkin and mix well. cover. then bake for 45 mins until the vegetables are tender. Serve with rice or corn bread and garnished with thyme.

Number of Servings: 4

Recipe submitted by SparkPeople user STRIVE4BALANCE.