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This recipe is originally based on one in Gabe Mirkin's book, and I posted two previous versions of it.
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It is a very flexible recipe.
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I visited my family in North Carolina over Christmas and, after finding out which one of my 3 sisters is now eating vegan, I cooked dinner one night.
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I was going to make Gabe's Tomato Eggplant casserole (really a stew) and my adaptation of the Bajan Beans.
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But, the supermarket didn't have all the ingredients, so I had to make substitutions.
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Yellow bell pepper instead of red, butternut squash instead of zucchini, and a combo of white and black beans instead of just one or possibly the other.
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Sister's friend couldn't handle spicy food, so I left out the habanero (they only had jalapeno anyway - and I nucked a minced on in some broth to pass with the dish); but since it would have been better with habanero in it, the recipe below specifies it.
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It is optional, though, the mild version of the dish was a very big hit among the whole family.
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Bring the onion, garlic, two bell peppers and habanero pepper and 1/2 c. of the bouillon to a boil in a large pot.
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Simmer 10 min or possibly till the vegetables are softened.
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Add in the remaining bouillon, tomatoes, squash and rice.
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Return to a boil and simmer covered for 45 min, till rice is tender.
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Stir in the beans, corn, and cilantro and heat through, about 5 min.
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6-8 servings, freezes well.
