Kidney Beans, Rice and Acorn Squash

Ingredients (use vegan versions):

• 1 can Kidney beans
• 2 cups brown basmati rice, cooked
• 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
• 3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
• 1 tablespoon dried bazil
• 1/4 teaspoon red/cayenne pepper
• 1 tablespoon cardamom
• 1 teaspoon cumin (I didn''t try this)
• 3 slices acorn squash, cooked and diced small (1 cup or more)

Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The tomato may be wrong for this dish since the contrast is great, YMMV.