RAD Cycle Products Ceiling Mount Bike Hoist - Bicycle Hoists
16-Piece Deluxe Watch Repair Tool Kit WRK001
Date Night
Final Fantasy XIV Collector's Edition
Ingredients
- 1 tablespoon(s) olive oil
- 4 ounce(s) dried chorizo sausage, casing removed, diced
- 2 1/4 cup(s) diced onion
- 1 tablespoon(s) chopped garlic
- 1 (2 1/2 pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (4 cups)
- 1 can(s) (14 1/2 ounces) chicken broth
- 1 can(s) (15 to 16 ounces) pinto beans, rinsed, drained
- 1 can(s) (15 to 16 ounces) black beans, rinsed, drained
- 1 can(s) (15 to 16 ounces) red beans, rinsed, drained
- 1 can(s) (15 to 16 ounces) black-eyed peas, rinsed, drained
- 1 can(s) (15 to 16 ounces) white hominy, rinsed, drained
- 1 pound(s) mixed baby pattypan squash, quartered, or zucchini and yellow summer squash, cut into 1-inch chunks
- 1 large red bell pepper, seeded, cut into 1/2-inch dice
- 1 cup(s) chipotle barbecue sauce
- 1/2 teaspoon(s) freshly ground black pepper
- Chopped parsley, for garnish
Directions
- Heat oil in a 5-quart Dutch oven over medium heat; add chorizo, onion, and garlic and cook, stirring, 6 minutes until onion is softened. Add butternut squash; sauté 2 minutes. Add broth; bring to a boil. Cover pot and simmer 4 minutes.
- Stir in beans, black-eyed peas, hominy, mixed squash, bell pepper, barbecue sauce, and pepper. Bring to a boil; reduce heat. Cover pot; simmer 8 minutes, or until squash is just tender. Spoon into bowls. Garnish with parsley.
fresh,yummy,hot
