Squash and White Bean Saute
AuthorMabAdd the oil to a skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until they soften. Add the garlic and cook for about a minute, taking care not to burn it.
Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally, until the squash softens and most of the liquid is absorbed, about 12-15 minutes.
Add the beans, salt, black pepper, red pepper, spinach and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through.
Adapted from Azgraba Plate
Ingredients
Directions
Add the oil to a skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until they soften. Add the garlic and cook for about a minute, taking care not to burn it.
Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally, until the squash softens and most of the liquid is absorbed, about 12-15 minutes.
Add the beans, salt, black pepper, red pepper, spinach and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through.