February 13, 2011
Winter Squash & Beans
1½ cups dried beans, soaked overnight and drained
3-4 garlic cloves, chopped
1 TB Thyme
1 TB Sage
1 TB Rosemary
(The herbs are approximate, I don't measure herbs or count garlic cloves)
I cooked the beans in the herbs and water until they were tender, about 40 minutes. While the beans were cooking I cut a couple acorn squash and a butternut squash and cleaned out the seeds. I brushed them with olive oil and sea salt & pepper and roasted them skins down on 350° until they were tender but not too soft.
Great combination and they will make a great lunch this week!