Slow Cooked Five-Spice Beans And Squash

1. 1

   Place the beans, onion, five-spice powder and 2 cups of water in a slow cooker, and cook on low for 6 hours.

2. 2

   During the last 2 hours of cooking, preheat oven to 350 degrees. Pierce the acorn squash and bake whole for 45 minutes to 1 hour, until soft. Let cool, cut each squash in half, and remove and discard the seeds. Scoop out the squash and puree in a blender or food processor with the nutritional yeast.

3. 3

   When the beans are completely cooked, serve in bowls topped with a dollop of pureed squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.