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Smothered Squash and Pinto Beans

Serves 4
Time 25 min
Spoon the hot squash and beans over rice or pasta, or eat it with a hunk of crusty bread for sopping up the delicious juices.
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1/4 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 small jalapeño pepper, finely chopped
  • 3 sprigs fresh thyme
  • 1 small zucchini, sliced (1/4 inch thick)
  • 1 small yellow squash, sliced (1/4 inch thick)
  • 1 large tomato, seeded and choppedchopped
  • 3/4 cup cooked pinto beans, rinsed and drained
  • 1/2 cup corn kernels, frozen or fresh
  • 1/2 cup shredded Cheddar or Monterey Jack cheese
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Method

Heat oil in a large nonstick pan with a tight fitting lid.

Add onion, garlic, jalapeño and thyme sprigs.

Cook over medium heat until fragrant, about 2 minutes.

Add zucchini and squash and cook until just softened, about 2 minutes.

Add tomatoes, beans and corn.

Cover pan and simmer until vegetables are tender, about 10 minutes.

Remove lid, top with cheese and allow cheese to melt over the squash. If you prefer a browned cheese topping, place under the broiler for 3 to 5 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 1/4 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 small jalapeño pepper, finely chopped
  • 3 sprigs fresh thyme
  • 1 small zucchini, sliced (1/4 inch thick)
  • 1 small yellow squash, sliced (1/4 inch thick)
  • 1 large tomato, seeded and choppedchopped
  • 3/4 cup cooked pinto beans, rinsed and drained
  • 1/2 cup corn kernels, frozen or fresh
  • 1/2 cup shredded Cheddar or Monterey Jack cheese
Shop with Prime

Exclusively for Prime members in select ZIP codes.