Corn, Beans, and Butternut Squash on Rice (Batar Da’an)

A hearty, delicious and easy vegan dinner recipe, this East Timor dish is courtesy of Catholic Relief Services, as part of their CRS Rice Bowl collection to celebrate Lent. Each of the recipes featured in the CRS program is accompanied by a story and photos from the country.
A hearty, delicious and easy vegan dinner recipe, this East Timor dish is courtesy of Catholic Relief Services, as part of their CRS Rice Bowl collection to celebrate Lent. Each of the recipes featured in the CRS program is accompanied by a story and photos from the country.

Corn, Beans, and Butternut Squash on Rice (Batar Da’an)

East Timor is an island nation near Australia. You can learn more here.

Serves 4

Ingredients:

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• 1 large onion, diced

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• 5 cloves garlic, minced

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• 3 tablespoons fair trade olive oil

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• 3 cups water

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• 1 butternut squash, cut into small pieces

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• 1 bag frozen corn

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• 1 can red kidney beans, drained

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• Salt and pepper to taste

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• 2 cups cooked rice

Directions:

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1. In a large pan, saute onion and garlic in olive oil over medium heat until tender.

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2. Add water and squash, and increase heat until water is simmering.

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3. Add corn and kidney beans, reduce to medium heat, and cook, stirring occasionally, until the squash is tender, 15 to 20 minutes.

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4. Add salt and pepper to taste.

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5. Serve with rice.

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