Sometimes simple and subtle is best. Deliberated whether to include it at all, since it is so straightforward, but it was such a good combination of flavors, on its own as well as a complement to mac ‘n’ cheese, so I figured I’d include it here for future reference. I was planning to make stuffed summer squash when I heard we were getting some zucchini from the farm, but they turned out to be far too small. Instead I chopped them up and made a colorful bean stew. A feast for the eyes as well as the stomach, and couldn’t be much quicker and easier.
1 tbsp. oil
2 giant cloves garlic
Chopped red pepper
4 medium summer squash or zucchinni
A little fresh oregano
Cooked pinquito beans (pre-seasoned with cumin, coriander, and cayenne)
Sauté onion, garlic, and red pepper in oil over medium heat a few minutes until soft. Add summer squash and herbs and sauté for several minutes until begin to brighten and soften. Add beans and keep right at the edge of a simmer, uncovered, until much of the liquid is absorbed, stirring frequently. Yum!