Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Leeks white part only,thinly 1/4 c Dry Sherry
Sliced 1/4 c Chicken broth
1 lg Garlic, minced 2 c Cooked and drained black
2 c Cubed,peeled,butternut or Peas
Acorn squash cut into 1-inch 1/2 ts Dried thyme
Cubes 1/4 ts Ground cumin
1 Scotch bonnet, seeds and 1/4 ts Ground black pepper
Removed, chopped 1 ts Red wine vinegar
1 tb Olive oil 1 c Cashews, toasted

In a skillet saute' the leeks, garlic, squash and chile in the oil
for 5 minutes. Add the sherry and broth and bring to a boil. Reduce
the heat and simmer, uncovered until the squash is tender, about 30
minutes. Add to beans, thyme, cumin, black pepper, and vineger.
Continue to simmer until the beans are heated through. Stir in the
cashews and cook for 1 minute longer.

Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook" ISBN
0-89815-638-6 Submitted By KEN KUBOS On 04-19-95

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