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Black Beans and Butternut Casserole

I do not think our home ever smelled as wonderful as it did the night I made this meal.


2 onions, chopped
1/2 tsp ground cinnamon
2 tsp curry powder
1 tsp paprika (I used smoked paprika)
pinch of nutmeg
1/2 tsp thyme
3 cloves garlic, sliced
1 pound butternut, cut into bite-sized chunks (or pumpkin)
1 red, green, or orange pepper, chopped
3 tomatoes chopped
2 carrots, sliced
1 can black beans, drained (or black-eyed)


1. In a lightly oiled pan, fry the onions until they soften, and then add the cinnamon, curry powder, paprika, nutmeg, thyme and garlic and fry for about 5 minutes.

2. Then put in the remaining ingredients, except the beans. Pour in about one cup stock, cover, bring to a boil and then reduce heat and cook gently until the butternut and carrots are soft, but not breaking up.

3. Add the beans, season and allow to heat through, uncovered. Serve with rice, couscous, or quinoa.

~Serves 4. From South Africa.
~From One World Vegetarian Cookbook; a great cookbook! Great recipes. Great photos. All printed a beautiful paper stock.