Company Rice with Beans
Company Rice with Beans
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
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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.
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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.
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Season with salt, if desired, and pepper.
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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.