This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
-Mario Batali, Chef
This is a great side dish for almost anything: fish, chicken, or pork tenderloin. It has everything with great flavor, veggies, and legumes, and is quick and easy.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers, served hot or cold.
|2 Tbsp||olive oil|
|2 large||green onions (thinly sliced)|
|1 medium||summer or crookneck squash (cut into 1/2 inch dice)|
|1 15 ounce can||no salt added black beans (drained and rinsed)|
|1/4 cup||no salt added vegetable stock|
|fresh ground black pepper (to taste)|
|1 tsp||smoked paprika|
Place the olive oil in a skillet over medium-high heat.
Add the green onions and sauté for 2 minutes, stirring constantly.
Add the squash and cook, stirring frequently, for another 3-4 minutes.
Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.
Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.
Serving size: about 1 1/2 cups
|Calories 243||Calories from Fat 51|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||12%|
|Dietary Fiber 14g||50%|
|Vitamin A 20%||Vitamin C 25%|
|Calcium 10%||Iron 23%|
|Vitamin K 56 mcg||Potassium 792 mg|
|Magnesium 121 mg|