skillet squash and beans- vegan

[Guest guest]

This recipe is 1.35 points per serving.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

All Advantage

http://www.alladvantage.com/go.asp?refid=IQA904

 

* Exported from MasterCook *

 

SKILLET SQUASH AND BEANS--VEGAN

 

Recipe By : Susie Elder of Mississippi

Serving Size : 10 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups yellow squash -- cut 1/4 inch cubes

1 1/2 cups zucchini -- cut 1/4 inch cubes

1 medium onion -- chopped

1 cup vegetable broth

1 tablespoon hot chili peppers -- (1 to 2 tbsp)

(about 1 medium-sized jalapeno)

1 clove garlic

1/4 cup fresh cilantro -- or dried about2 tbsp

15 ounces canned kidney beans -- 1 can

15 ounces canned pinto beans -- or black beans 1 can

OPTIONAL:

15 ounces tomatoes -- 1 can

1/2 cup instant rice

 

In a large skillet, heat all of the ingredients except the cilantro and rice.

Bring to a boil, reduce heat, and add the rice (if you have

chosen to do so). Cover and simmer until all of the vegetables are tender. Add

the cilantro and serve.

 

Makes approx 10 ( 1 cup ) servings.

 

NOTE: This recipe comes from Susie Elder of Mississippi. As she says, " This is

one of those lovely recipes with endless variations, depending upon which type

of squash you include, onion, types of chilis, tomatoes, and rice. "

 

Sent by: Kim Sinclair " <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving ( including optional ingredients):121.8 cal, 0.9g (6.4%)

fat, 5.8g fibre, 547mg sodium

 

Per serving ( including optional ingredients): 1.35 points