Recipes

Green Bean, Black Bean, Summer Squash, Stew

Summer Squash Recipe 01…and the doctor told the monkeys no more jumping for you.

I have a new rule for recipes – you must be able to double dutch to them. You can try that one if you want. With age, my anatomy’s become far too floppy to be jumping rope, so I’ve not tested it.

Speaking of floppy anatomy, I saw my doctor last week, and she reminded me to lay off the junk food. Fine, I’ll show you, doctor! On that day, I cooked a green bean, black bean, summer squash stew. My day’s dinner planning saw the confluence of three important factors: doc telling me to eat more veggies and lean protein; the week’s neglected CSA and farmer’s market booty, plus a yard full of over-ripe veggies; and an afternoon spent cleaning out my pantry, with the discovery of an about-to-expire can of black beans.

Summer squash. So many green beans. A lot of tomatoes, garlic, onions and jalapeños that never quite made their way to salsa as intended. Cilantro about to graduate to coriander. And black beans? I was confounded. So I did what you do when you’re stumped – I Googled. And found this. I squealed, “That’s perfect!” and altered it like so.

Summer Squash Recipe 02

You can try it if you want. Add ingredients as needed to get rid of even more pantry and refrigerator junk. Then go jump rope. Here’s your soundtrack:

YouTube Preview Image

Ingredients: 

  • olive oil
  • 1 can black beans, rinsed and drained
  • 2 fistfuls of green beans, trimmed and cut into 1 inch pieces
  • 1 small summer squash, halved, seeded, peeled and cut into 1 inch pieces
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 1 sweet green pepper
  • cilantro, chopped, as much as you like (do lots!)
  • 1 big ass heirloom tomato (minus what I’d used for cheeseburger fixin’s the night before), and 1 small tomato, diced
  • 1 medium red onion, chopped
  • 1 tbs chili powder
  • 2 tsp cumin
  • salt and pepper
  • *cooked chicken pieces
  • *diced pineapple

Instructions: 

  1. Sautee red onion in olive oil ’til soft.
  2. Add garlic, cumin, cayenne.
  3. Then tomato, plus 1 c. water, and bring to a boil.
  4. Stir in green beans and squash, plus pre-cooked chicken if you want some more of that “lean protein” your doctor likes. Reduce heat, cover and let it simmer until all veggies are tender.
  5. Throw in the black beans, jalapeño, green pepper, and some salt and pepper. Cover and let simmer a little longer.
  6. Add fresh cilantro and serve.

We decided after the fact that pineapple would’ve been tasty mixed in with this at the last minute; alas, we only had canned peaches and pears in that pantry. Add more jalapeño if you like it extra spicy, and serve on rice or solo. You’ll jump so high (high high) you’ll touch the sky (sky sky) and you’ll never come back (back back) ’til the Fourth of July.

YouTube Preview Image

__________________

Sign up for our newsletter to have the best of Food Riot delivered straight to your inbox every two weeks. No spam. We promise.

To keep up with Food Riot on a daily basis, follow us on Twitter or like us on Facebook. So much tasty goodness–all day, every day.

About Nikki Miller-Rose

Nikki Miller-Rose loves well-marbled (read: real, real fatty) steak, dry champagne, and Merle Haggard, though she's been trying to cut down on all but the Merle. Follow her on Twitter at @stuffedpheasant

  • Bob Bires

    Like you, I find it difficult to go vegetarian every night, but this looks like a good one. thanks.