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Pimento Beans With Squash And Thyme

DelectablePlanet's picture
High in fiber and low in fat, this dish is great for lowering cholesterol while enjoying a hearty meal.
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
A healthy squash meal today? Listen as Katherine tells you the health benefits of the ingredients in the dish. The recipe for this squash with beans is really simple. Watch and learn how to make this cholesterol fighting meal!

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