Start to finish: 30 minutes
Made as directed, this dish costs just $3.09 per recipe, or 52 cents per serving, according to the federal Food Stamp Nutrition Connection. This is also adapted from the Recipe Finder site of the federal program. To add more punch to this recipe, stir in a bit of jarred salsa at the same time as the beans.
1 teaspoon vegetable oil
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1 small onion, diced
1 small butternut squash, peeled, seeded and cut into ½-inch chunks
¼ teaspoon garlic powder
¼ cup red wine vinegar
¼ cup water
Two 16-ounce cans black beans, drained and rinsed
½ teaspoon dried oregano
In a large saucepan or Dutch oven, heat the oil over medium. Add the onion, squash and garlic powder. Sauté for five minutes or until the onion becomes tender.
Add the vinegar and water, then cover and cook 10 minutes. Check the squash; if it is not tender when pierced with a fork, continue cooking, adding water if necessary. When the squash is tender, stir in the beans and oregano, then cook until heated through.