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Smothered Squash and Pinto Beans


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  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 teaspoons minced seeded jalapeño pepper
  • 2 garlic cloves minced
  • 1 cup (1/2-inch-thick) sliced yellow squash
  • 1 cup (1/2-inch-thick) sliced zucchini
  • 1/2 cup fresh corn kernels
  • 1 (16-ounce) can pinto beans drained
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 3 thyme sprigs
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 2 cups hot cooked long-grain rice


Servings 1


Step 1

Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté 2 minutes. Stir in squash and zucchini, and sauté 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.

Serving Size: 1 cup squash mixture and 1/2 cup rice

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