Lunches: Black bean ful with roast acorn squash, on rice
Lunches: Black bean ful with roast acorn squash, on rice
by HarveysBackupAccount
1 Comment
HarveysBackupAccount
Ful recipe is from the *Sundays at Moosewood* cookbook, super simple: 3 cans black beans heated up then drained and mixed with minced garlic, lemon juice, olive oil, and salt and pepper. Add plenty of parsley and fresh tomato. Topped with chopped scallions. Be generous with the lemon juice, garlic, salt, and pepper.
The acorn squash was just sliced into 3/8″ slices (~1cm), tossed with oil and salt, and roasted at 450F for 15-20 min.
1 Comment
Ful recipe is from the *Sundays at Moosewood* cookbook, super simple: 3 cans black beans heated up then drained and mixed with minced garlic, lemon juice, olive oil, and salt and pepper. Add plenty of parsley and fresh tomato. Topped with chopped scallions. Be generous with the lemon juice, garlic, salt, and pepper.
The acorn squash was just sliced into 3/8″ slices (~1cm), tossed with oil and salt, and roasted at 450F for 15-20 min.