Acorn Squash With Cranberry FillingServings 4

Ingredients

• 2 large acorn squash about 2 lb each
• 1 16 oz can whole cranberry sauce
• 1 Tbsp honey
• 14 tsp ground allspice
• 1 lb small black beans soaked overnight
• 1 medium onion chopped
• 1 seeded green pepper chopped
• 34 c chopped celery with leaves
• 3 carrots sliced
• 1 clove garlic chopped or sliced
• 1 tsp oregano
• 1 bay leaf
• 12 tsp cumin
• hot pepper flakes to taste
• salt to taste at end

Directions

1. Discard soaking water
2. Drain and rinse beans
3. Add fresh water to cover 1 12-inches
4. Add vegetables cumin bay leaf and oregano
5. Simmer slowly 3 12 hours or until tender adding more water as necessary
6. Keep covered
7. Should be liquidy
8. Add salt and pepper flakes at end to taste
9. Serve over rice with a dollop of sour cream andor salsa
10. Serves 8 to 10 as a main dish with side salad
11. For side dish or for fewer servings halve recipe