2 cups dried beans — (mixed) washed & picked over
2 quarts water…

1 16 oz bag lentils
1 large can crushed tomatoes…

4 medium potatoes — cut into 1/2″ pieces
1 large onion — chopped…

1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin…

1 1/2 teaspoons hot curry powder
1/2 teaspoon ground cumin…

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).

1 medium onion, chopped
3 carrots, thinly sliced…

1 onion
2 small zucchini…

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces…

2 cans diced tomatoes with green peppers & onions, undrained
1 cup salsa…

1 large yellow onion, chopped
3 cloves garlic, minced…

1 pound dried beans, soaked overnight
4 cups cold water…

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*…

This yummy spread is great to have on hand throughout the fall and winter season. Its sweet-savory flavor is delicious with toast and bagels, as well as on tea breads. Be sure to use a small, sweet pie pumpkin and not the large, flavorless jack-o’-lantern variety. A large orange-fleshed winter squash such as buttercup or kabocha may be used instead of a pumpkin. This butter benefits from a stirring halfway through the cooking process.

1 pound dried black-eyed peas (2 cups), sorted & rinsed
1 medium onion, chopped (1/2 cup)…