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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

  1. 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.
  2. 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.
  3. Season with salt, if desired, and pepper.
  4. 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.