Bean & Vegetable Skillet

  • COOK
    22 Mins
  • PREP
    10 Mins
  • TOTAL
    32 Mins

This one skillet dinner is quick and delicious. Perfect for those days that you don't have a lot of time to cook.

Original Release Date: February 22, 2009

Nutritional Facts
Servings 6Serving Size 1 Cup




Calories174
Fat5g
Carbohydrates13.5g
Protein7.50
Fiber6.75g
Sugar5.75g
Sodiummg





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Ingredients


  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 1/2 Red Bell Pepper, Chopped
  • 1/2 Green Bell Pepper, Chopped
  • 1 Clove Garlic, Minced
  • 2 Medium Zucchini, Sliced Into 1/4 Inch Medal1ions
  • 1 Medium Eggplant, Diced
  • 1 14.5oz. Can Diced Tomatoes, Undrained
  • 1 14.5oz. Can White Northern Beans, Rinsed & Drained
  • 1 Cup Water
  • 1 Tablespoon Fresh Thyme or 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/8 Teaspoon Black Pepper


Directions


In a large skillet, saute onions, red and green peppers, garlic, zucchini and eggplant in the olive oil for 10 minutes on medium heat. Stir frequently.

Add water, canned tomatoes, thyme, red and black pepper, salt to taste, cover and cook on medium to low heat for about 7 minutes. Uncover, add white beans and cook about 5 minutes on medium heat or until zucchini is slightly crisp.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.