Pimento Beans with Squash and Thyme
|Vegetable broth||1⁄2 Cup (8 tbs) (Or As Needed)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Minced seeded jalapeno chilies||2 Teaspoon|
|Garlic cloves||2 , minced or pressed|
|Yellow squash||1 , sliced|
|Zucchini||1 , sliced|
|Cooked pinto beans||1 1⁄2 Cup (24 tbs), rinsed and drained (Or Canned)|
|Canned diced tomatoes/1 1/2 cups chopped fresh tomatoes plus 1/2 cup tomato juice / water / vegetable broth||14 1⁄2 Ounce (1 Can, Undrained)|
|Corn kernels||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Fresh thyme sprigs||4|
|Cooked brown rice/Couscous / quinoa / pasta||2 Cup (32 tbs) (Kept Hot)|
Heat 1/4 cup of the vegetable broth in a large skillet over medium high heat. Add the onion, chile, and garlic and cook and stir for 2 minutes.
Stir in the squash and zucchini and cook and stir for 2 minutes. Add the beans, tomatoes and their liquid, corn, and thyme sprigs. Lower the heat, cover, and simmer for 10 minutes.
Remove and discard the thyme sprigs. Serve over the hot rice.
Stored in a covered container in the refrigerator, leftover Home-Style Squash and Pinto Beans will keep for up to 3 days.
Serving size: Complete recipe
Calories 1530 Calories from Fat 69
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1813.9 mg75.6%
Total Carbohydrates 307 g102.3%
Dietary Fiber 71.7 g286.7%
Sugars 35.4 g
Protein 69 g138.2%
Vitamin A 74.8% Vitamin C 165.9%
Calcium 39.2% Iron 84.6%
*Based on a 2000 Calorie diet