The contrast of the black beans and orange squash make this appealing to both the palate and the eye.
Curried Solar Black Beans, Squash, and Rice
1 butternut squash, peeled, seeded, an cut into 1-inch pieces
2 tablespoons olive oil, divided
1 onion, chopped
2 tablespoons peeled fresh ginger, chopped
3 cloves garlic, minced
1 cup brown rice
2 teaspoons hot curry powder
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups hot water
1 1/2 cups previously cooked black beans
1/2 bunch kale, stems removed, thinly sliced
Set Sun Oven out to preheat.
Spay a baking pan with cooking spay. Spread the squash out in the pan in a single layer. Drizzle with 1 tablespoon of the oil and season with salt. Roast in the Sun Oven until tender, 40 minutes to 1 hour. Remove from Sun Oven and set aside.
In a large pot, toss the remaining tablespoon oil with the onion, ginger, and garlic. Cover and sauté in the Sun Oven until the onions begin to soften, about 20 minutes. Heat the water along side the onions. Stir in the rice, curry powder, allspice, salt, beans, kale, and water. Cook, covered, until the water has all been absorbed, about 45 minutes. Remove pot from Sun Oven and stir in the roasted squash.
Makes 4 servings.