I’m really enjoying The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash. I would say a good half, if not more, of my diet consists of fruits and vegetables, so I love recipes where they play a starring role. Lately, I’ve been trying to work more non-meat proteins into my diet such as beans, nuts, and seeds, so when I saw this recipe for a Black Bean and Summer Squash Stew, I knew I had to try it. This was a lovely dish that I know I will be making over and over again. The recipe made a big pot of stew that was great to have on had for a quick, light, yet filling lunch or even breakfast. Yes, I ate this for breakfast twice. A banana followed by some black bean stew is a great healthy, fiber-filled breakfast that gives you lots of energy for your day.
Black Bean And Summer Squash Stew Ingredients 1 TB coconut oil 1 onion, diced 1 red bell pepper, diced 2 jalapenos, diced 1 medium yellow summer squash, quartered and sliced 1 medium zucchini, quartered and sliced 4 tomatoes, seeded and drained 2 cans (15 oz each) black beans, rinsed and drained (or 3 cups cooked black beans) salt and pepper to taste 1/4 cup chopped fresh cilantro (should be fresh, really makes the dish)
In a non-reactive Dutch oven or large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and chiles. Saute until the onion is softened and translucent, about 5 minutes. Add the squash. Saute until the squash is softened, about 5 minutes. Add the tomatoes and beans, season with salt and pepper. Bring to a boil. (I added about a half cup water here as it looked dry to me) Reduce the heat to medium-low and simmer for 15 to 30 minutes, until the flavors blend. Stir in the cilantro. Taste and add salt and pepper as necessary.