Elephant Beans With Squash and Steamed Kale

I have several concoctions that I've not yet put in this diary, because I just haven't had the time to do the official documentation. But, one by one here they come.

Tonight, I used a can of Elephant Beans in Oil from Turkey which I purchased at Barbour World Foods a couple weeks ago.  The label says "pilaki" as a sub title, which means "a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, and olive oil" as per Wikipedia. The ingredients on my label were: Elephant beans (like a huge lima bean but texture like a kidney), tomatoes, onion, carrot, pepper, tomato paste, mint and spices. 

Yesterday I cooked and peeled a butternut squash, with the intention of making a squash casserole. But, I forgot to get the rest of the recipe ingredients, so had to change plans which brought about this tasty dish.

This recipe makes two servings.

Saute:

1 tsp olive oil
1/3 cup Onion, raw

Add and saute  more:

14 oz Elephant Beans in Oil, Selena Brand

1.25 cup Butternut squash, raw

5 item Tomato, grape, Tastini

1/4 tsp Seasoning blend, Mrs. Dash

1/4 tsp Black pepper, ground

5 leaves Basil, fresh

4 tbsp Sherry, dry

Add and make bit of sauce:

1/4 cup Soy milk

1 fl oz Wine, white table

1 oz Jarlsberg cheese, chopped up, let pieces melt in

Steam (2 min in microwave) and put on plate:

1 cup Kale, ripped to bite size pieces

Put on top of the Kale, one half of the bean mixture

Serve with 1/2 tsp sesame seeds and dollop of non-fat greek yogurt (both optional and not included in calorie count).

Rated a 4.74 on the Kale Scale. Very tasty!