Home-style Squash and Pinto Beans

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 1/2-ounce can diced tomatoes, undrained
3 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.

Makes 4 servings

Nutritional information per serving (1/4 of recipe): 268 calories, 1.9 g fat, 0.3 g saturated fat, 6.4% calories from fat, 11.6 g protein, 11.9 g fiber, 323 mg sodium, 0 mg cholesterol

Recipe from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D.

The Cancer Project News, Fall 2006

The Web site does not provide medical or legal advice.
This site is for information purposes only.
Full Disclaimer | Privacy Policy