Serves 4 to 6
2 tablespoons extra virgin olive oil
1 small red onion, thinly sliced
3 garlic cloves, chopped
2 teaspoon ground cumin
1 teaspoon chili powder, medium spice
½ cup red bell pepper, small dice
1 small zucchini, cut into quarter-moons
1 small yellow squash, cut into quarter-moons
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can diced tomatoes
1 8-ounce can tomato paste
½ cup cilantro leaves, loosely packed, roughly chopped
Salt, to taste
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, cumin, and chili powder and sauté until tender, about 3 to 5 minutes. Add the bell pepper, zucchini, and yellow squash, mix well, and cook for another 5 minutes.
2. Add the beans, diced tomatoes, and tomato paste to the pot and stir well. Cover and simmer for 10 minutes. Remove the cover and simmer for another 10 minutes.
3. Add the cilantro and gently mix. Season with salt to taste.
Store in the fridge for up to three days or freeze for up to three months.
Recipes excerpted from What the Fork Are You Eating? An Action Plan for Your Pantry and Plate by Stefanie Sacks. © 2014 by Stefanie Sacks. Published by Jeremy P. Tarcher/Penguin, Penguin Group USA, A Penguin Random House Company.