February 13, 2011

Winter Squash & Beans

The 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!

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