Ingredients:

3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove
garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp. ground
allspice 1 16-ounce can tomatos 1 small butternut squash (about 1 1/2
lbs.), peeled, seeded, cut into small chunks 1 pound sweet potatos, peeled
and cut into small chunks pepper to taste 1 16-ounce can black beans,
drained 2 sprigs parsley, finely chopped, for garnish 1-2 limes, cut in
wedges, for garnish Saute onions in water or basalmic vinegar.

Add remaining ingredients, except black beans, parsley, limes. Cover cook
on medium low heat until squash and potatos are cooked, about 20 minutes.

About 10 minutes before serving, add black beans and cook to heat through.

Serve over rice, with parsley sprinkled over top for garnish, and a squeeze
of lime.

Enjoy! vers. 1.50