Company Rice with Beans

Name: Company Rice with Beans
Ingredients: 1 tablespoon olive or canola oil; 1 medium onion (coarsely chopped); 2 cloves garlic (crushed or finely minced); 2 medium tomatoes (diced (or 1 15-ounce can no salt diced tomatoes, undrained)); 1 medium zucchini or summer squash (about ½ pound, coarsely chopped); ½ teaspoon oregano; 1 15 or 16-ounce can low sodium beans (drained and rinsed (kidney, garbanzo, black, etc- I always use kidney)); Salt (if desired, to taste); Freshly ground black pepper to taste; Grated cheese- like low fat cheddar; Cooked rice

Odd name for a recipe but it is quick, easy, and delicious! A great way to enjoy wonderful summer vegetables. Serve it hot or cold- by itself, with rice, or an ear of corn. Make a double recipe and have some for lunch or leftovers another night.

Ingredients

1 tablespoon olive or canola oil
1 medium onion coarsely chopped
2 cloves garlic crushed or finely minced
2 medium tomatoes diced (or 1 15-ounce can no salt diced tomatoes, undrained)
1 medium zucchini or summer squash about ½ pound, coarsely chopped
½ teaspoon oregano
1 15 or 16-ounce can low sodium beans drained and rinsed (kidney, garbanzo, black, etc- I always use kidney)
Salt if desired, to taste
Freshly ground black pepper to taste
Grated cheese- like low fat cheddar
Cooked rice

Instructions

Heat the oil in a large skillet over medium heat; add the onion and sauté until soft. Add the garlic and sauté for a minute.
Add the tomatoes, zucchini, oregano, and beans. Cover the skillet and simmer the mixture about 5-10 minutes or until the vegetables are tender crisp.
Season with salt, if desired, and pepper.
Serve by itself or over hot rice and sprinkle with a little cheese, if desired.

Recipe Notes

From Jane Brody’s Good Food Book, 1985.