Acorn Squash With Cranberry Filling(Servings: 4)

• 2 large acorn squash (about 2 lb. each)
• 1 (16 oz.) can whole cranberry sauce
• 1 Tbsp. honey
• 1/4 tsp. ground allspice
• 1 lb. small black beans, soaked overnight
• 1 medium onion, chopped
• 1 seeded green pepper, chopped
• 3/4 c. chopped celery with leaves
• 3 carrots, sliced
• 1 clove garlic, chopped or sliced
• 1 tsp. oregano
• 1 bay leaf
• 1/2 tsp. cumin
• hot pepper flakes to taste
• salt to taste (at end)

1. Discard soaking water.
2. Drain and rinse beans.
3. Add fresh water to cover 1 1/2-inches.
4. Add vegetables, cumin, bay leaf and oregano.
5. Simmer slowly 3 1/2 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 and/or salsa.
10. Serves 8 to 10 as a main dish with side salad.
11. For side dish or for fewer servings, halve recipe.

acorn, cranberry sauce, honey, ground allspice, black beans, onion, green pepper, celery, carrots, clove garlic, oregano, bay leaf, cumin, hot pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008775 (may not work)