Thursday, July 31, 2008

Black Bean and Summer Squash Stew

We're catching up to our zucchini production- the plants have slowed down and we keep making recipes like this one. Based on the ingredients and suggested servings (serve with chips, over rice, or in a burrito) I thought it sounded like a zucchini chili. From the Classic Zucchini Cookbook
2 Tbsp olive oil
1 diced onion
1 diced sweet red pepper (forgot to buy one of these)
2 diced green chilis (I used canned)
2 yellow squash or zucchini, sliced and quartered
4 tomatoes
2 15 oz cans black beans, drained and washed
salt and pepper
fresh cilantro (also didn't have this)
Heat oil in a large pan. Cook onion and peppers until onion is translucent (~5 min). Add squash and cook until softened (~5 min more).
Add tomatoes and beans, salt and pepper to taste. Bring to a boil, then cover and cook over med-low heat 15-30 minutes.
Add cilantro. We served it over quinoa:

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