Spicy Bean and Squash Delight
What Started it all:
Kidney Beans, Squash, nuts (almonds, walnuts), microwave
This dish is a hearty, spicy delight that combines the rich flavors of kidney beans, squash, and nuts. Perfect for a quick, nutritious meal that’ll light up your taste buds and fill you up. And yes, we’re using a microwave – get over it!
Ingredients
- 2 cups of kidney beans (cooked)
- 2 cups of squash (diced)
- 1/2 cup of almonds (chopped)
- 1/2 cup of walnuts (chopped)
- 1 tablespoon olive oil
- 2 cloves of garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the ingredients. Make sure your kidney beans are cooked and ready. Dice the squash into small cubes. Chop the almonds and walnuts. Mince the garlic.
- Microwave the squash. Place the diced squash in a microwave-safe bowl. Drizzle with olive oil and season with salt and pepper. Microwave on high for about 5 minutes or until tender. Give it a stir halfway through.
- Toast the nuts. In a dry skillet over medium heat, toast the chopped almonds and walnuts until they are golden and fragrant. Keep an eye on them so they don’t burn.
- Sauté the garlic. In a large skillet over medium heat, add a bit of olive oil and sauté the minced garlic until it’s golden and aromatic.
- Combine everything. Add the cooked kidney beans and microwaved squash to the skillet with the garlic. Stir in the chili powder and cumin. Cook for a few minutes until everything is heated through and well combined.
- Finish with nuts. Add the toasted almonds and walnuts to the skillet. Stir everything together and season with salt and pepper to taste.
There you have it – a spicy, nutty, squash and kidney bean delight that’s ready in no time. Serve it up and enjoy the flavors, and remember, no excuses in the kitchen – just get it done!