Acorn Squash With Cranberry Filling(Servings: 4) - cooking recipe

Ingredients

2 large acorn squash (about 2 lb. each)
1 (16 oz.) can whole cranberry sauce
1 Tbsp. honey
1/4 tsp. ground allspice
1 lb. small black beans, soaked overnight
1 medium onion, chopped
1 seeded green pepper, chopped
3/4 c. chopped celery with leaves
3 carrots, sliced
1 clove garlic, chopped or sliced
1 tsp. oregano
1 bay leaf
1/2 tsp. cumin
hot pepper flakes to taste
salt to taste (at end)

Preparation

Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.