Saturday, October 25, 2008

Squash and Pinto Beans

Squash and Pinto Beans

¼ cup vegetable broth
½ cup onion chopped
hot sauce to taste
2 garlic cloves minced
1 cup yellow squash sliced ½ inch thick
1 cup zucchini sliced ½ inch thick
½ cup corn kernels
1 16oz. can pinto beans drained
1 14.5oz. can diced tomatoes un-drained
3 fresh thyme sprigs
4 servings cooked brown rice

  • Heat broth in a large pan over medium high heat. Add onion, hot sauce, and garlic and saute 2 minutes then stir in squash and zucchini and saute 2 more minutes. Add corn, beans, tomatoes and their liquid, and thyme.
  • Cover and reduce heat, simmering 10 minutes.
  • Discard thyme. Serve over cooked rice.

Makes 4 Servings

2 comments: said...

This has so many of my favorite things in it. I'll be trying it this week!

Rabbit9 said...

That's great Rachel. Let me know how you liked it. :-)