This vegetarian meal gets it sea-flavor from dulse flakes. It’s a great way to use squash and okra, since as everybody knows, when they come into season, you can’t not give them away fast enough.

1 pound of pinto beans, cooked in water
1/2 c olive
oil
1/2 c (2 oz or 56.7g) Better Batter Gluten Free flour
2 c diced onion
2 c diced green peppers
1 c diced
celery
3 cloves minced garlic
4-6 cups chopped tomatoes
4 quarts
vegetable stock or water
1 tbsp dulse flakes
1/8 tsp dried oregano
1/8
tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne
1/8 tsp celery salt
1
tsp paprika
1/4 tsp basil
1 large
winter squash, cut into 1/2 inch cubes
1 pound okra, with the stems cut
off

1 large pan warm cooked
rice.

Instructions:

Keep pinto beans aside.

Saute the olive oil and
flour, until the flour thickens. Add the onion, green peppers, celery, and
garlic and saute until soft, about 5 minutes. Add the tomatoes, water, and
seasonings and saute for another 5 minutes. Add the winter squash, okra, and
beans, and simmer over low heat for about 30 minutes. Or until okra is tender
and squash is beginning to soften.

Serve over rice.