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The Grape Leaf's Babronia


This hearty melange of beans and vegetables makes for a hearty side dish or vegetarian main dish

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Rate this recipe 4/5 (1 Votes)


  • 2 T. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 small onion, peeled and diced
  • 1/2 c. sliced mushrooms
  • 1/2 red bell pepper, seeded and diced
  • 1 small carrot, scraped and sliced into rounds
  • 1 small zucchini or yellow squash, sliced into rounds
  • 1/2 cup broccoli florets
  • 1 16-ounce can red kidney beans, drained and rinsed
  • 1/2 tsp. thyme
  • 1/2 tsp. cumin
  • 1/2 tsp. oregano
  • 1 15-ounce can tomato sauce
  • Salt and pepper to taste


Servings 4


Step 1

In a pan, heat the olive oil over medium heat, and when shimmery add the minced garlic and onion. Cook a minute or two until fragrant and beginning to soften, and add the mushrooms, red pepper, sliced carrot, squash and broccoli florets. Cook, stirring another 5 minutes or so. Add the drained kidney beans. Stir in the herbs and the tomato sauce. Bring to a simmer, stir to mix and simmer until vegetables are tender, 15 minutes or more. Taste, and adjust seasoning with salt and pepper.


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Grape Salad *** Grape Pie