Home-Style Squash and Pinto Beans

Hide Video
Home-Style Squash and Pinto Beans
Play Video

High in fiber and low in fat, this dish is great for lowering cholesterol while enjoying a hearty meal.

Yields: Serves 4


1/4-1/2 cup vegetable broth, as needed

1/2 cup diced onion

2 tsp seeded and minced jalapeƱo 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 can (14.5 ounces) diced tomatoes, undrained, or 1 1/2 cups chopped fresh tomatoes plus 1/2 cup tomato juice, water, or vegetable broth

1/2 cup fresh or frozen corn kernels

4 fresh thyme sprigs

2 cups cooked brown rice, couscous, quinoa or pasta, kept hot

Salt and Pepper to taste


Heat 1/4 cup of the vegetable broth in a large skillet over medium high heat. Add the onion, chile, and garlic and cook and stir for 2 minutes.

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

Additional Tips

For gluten free, serve over brown rice, quinoa, or wheat-free pasta.