Black Bean Stuffing for Chayote Squash
12 oz black beans, cooked
2 oz yellow bell peppers, diced
2 oz red bell peppers, diced
1 oz red onion, diced
1/2 tsp garlic, minced
1/2 Tbsp olive oil
- Add olive oil to a pot over medium heat.
- Add diced peppers and onions to the pot and cook for about 5 minutes, or until vegetables soften. Then add garlic and cook for an additional minute.
- Add in cooked black beans and stir to combine.
- Remove from heat, allow to cool, and serve.
You can use canned black beans or cook your own. To cook your beans, soak dry beans overnight to soften. Drain, then add to a pot filled with a 4 to 1 ratio of water to dry beans. Bring to a boil and cook until tender (about 30 minutes). And much like lentils and rice, whatever dry amount of beans you start with, your cooked amount will be roughly double.