1/4-1/2 cup vegetable broth, as needed
1/2 cup diced onion
2 tsp seeded and minced jalapeño chile
2 garlic cloves, minced or pressed
1 sliced yellow squash
1 sliced zucchini
1 1/2 cups cooked or canned pinto beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
4 fresh thyme sprigs
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.
PER SERVING: 268 calories; 1.9 g fat; 0.3 g saturated fat; 6.4% calories from fat; 0 mg cholesterol; 11.6 g protein; 53.6 g total carbohydrate; 5.6 g sugar; 11.9 g fiber; 323 mg sodium; 91 mg calcium; 3.4 mg iron; 14.9 mg vitamin C; 270 mcg beta-carotene; 1.6 mg vitamin E
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