Batar Da’an – East Timor

  • 1 bag frozen corn
  • 1 can red kidney beans, drained
  • 1 butternut squash, cut into small pieces
  • 3 cups water
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 3 tbsp fair trade olive oil
  • Salt and pepper to taste
  • 2 cups cooked rice

Sauté onion and garlic in olive oil over medium heat until tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook (stirring occasionally) until squash is tender (15-20 minutes). Add salt and pepper to taste. Serve with rice.

Makes 4 servings.