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Homestyle Squash and Pinto Beans

Makes 4 servings

Veggies, rice, and beans make this all-American dish a welcome guest after a hard day. Serve with a salad and fruit wedges.

1/4 cup Vegetable Broth
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash (1/2 -inch thick)
1 cup sliced zucchini (1/2-inch thick)
1/2 cup fresh corn kernels
1 16-ounce can pinto beans, drained
1 14.5-ounce can diced tomatoes, undrained
3 fresh thyme sprigs
2 cups cooked brown rice

Heat broth in a large skillet over medium-high heat. Add onion, jalapeno, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes. Discard thyme. Serve over rice.

Per serving (1/4 of recipe)

  • Calories: 268
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 6.4%
  • Cholesterol: 0 mg
  • Protein: 11.6 g
  • Carbohydrates: 53.6 g
  • Sugar: 5.6 g
  • Fiber: 11.9 g
  • Sodium: 323 mg
  • Calcium: 91 mg
  • Iron: 3.4 mg
  • Vitamin C: 14.9 mg
  • Beta Carotene: 270 mcg
  • Vitamin E: 1.6 mg

Source: Brie Turner-McGrievy, M.S., R.D.