So, I tried to make a nice, light meal with pinto beans and lots and lots of vegetables from my garden to serve with my Parmesan spinach muffins.
And I failed.
Instead, I ended up with a thick, warm stew-like dish.
Luckily, said dish tasted delicious and the leftovers made a perfect lunch for this rainy Sunday. But still, it wasn’t quite I was going for.
You should still make this. Just maybe wait for a rainy day. Or a day when the end of tomato season is nearing and the weather is cooler. Or you know, this week, if you like hot meals on warm summer nights. Your call.
Beans and Garden Vegetables
This dish is hearty and flavorful, filled with a ton of vegetables and fresh herbs. Feel free to switch up the vegetable combination, depending on what you have on hand. Replace some (or all) of the green beans with chopped zucchini. Throw some chopped peppers in there. Whatever works for you.
- 3 cups cooked pinto beans, rinsed and drained
- 3 1/2 cups chopped tomatoes
- 1 1/2 cups chopped green beans
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, chopped
- 1 garlic clove, minced
- 3/4 cup chopped yellow onion
- 2 tablespoons fresh oregano
- 2 tablespoons fresh thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Combine all ingredients in a large stockpot over medium heat. Cover and bring to a simmer.
- Simmer, stirring occasionally, for 45-50 minutes. Serve with Parmesan spinach muffins, your favorite garlic bread, or over rice.
Copyrighted by Julie Grice and Savvy Eats