This recipe is originally based on one in Gabe Mirkin's book, and I posted two previous versions of it. It is a very flexible recipe. I visited my family in North Carolina over Christmas and, after finding out that one of my 3 sisters is now eating vegan, I cooked dinner one night. I was going to make Gabe's Tomato Eggplant casserole (really a stew) and my adaptation of the Bajan Beans. But, the supermarket didn't have all the ingredients, so I had to make substitutions. Yellow bell pepper instead of red, butternut squash instead of zucchini, and a combo of white and black beans instead of just one or the other. Sister's friend couldn't handle spicy food, so I left out the habanero (they only had jalapeno anyway - and I nucked a chopped 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. It is optional, though, the mild version of the dish was a very big hit among the whole family.

Bring the onion, garlic, two bell peppers and habanero pepper and 1/2 cup of the bouillon to a boil in a large pot. Simmer 10 minutes or until the vegetables are softened. Add the remaining bouillon, tomatoes, squash and rice. Return to a boil and simmer covered for 45 minutes, until rice is tender. Stir in the beans, corn, and cilantro and heat through, about 5 minutes.

6-8 servings, freezes well.

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