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Slow Food Way:
Soak beans over night, rinse thoroughly and boil (add laurel or garlic if desired) for 50 minutes.
Peel and seed squash, dice into half-inch cubes and toss lightly in olive oil.
Place the squash on a cookie sheet and bake 350°F for 50 minutes.
Serve all hot ingredients together. Top with sliced avocado with a dash of hot sauce.
Minute Way:
1 can of black beans
1 pouch of precooked brown rice (available at Trader Joe’s)
1 bag of seeded, peeled and cubed squash, tossed lightly in olive oil
Microwave all ingredients in separate bowl until hot.
Serve together. Top with sliced avocado with a dash of hot sauce.