Smothered Squash and Pinto Beans Recipe

Smothered Squash and Pinto Beans Recipe

This Smothered Squash and Pinto Beans Recipe is a vegetarian dish that can either be a side dish, or even a main course. The dish combines the flavors of fresh squash, corn and tomatoes.

This recipe is property of GreatChefRecipes.com

Ingredients:
2 teaspoons olive oil
1/2 cup chopped onions
2 cloves garlic, minced
2 teaspoons diced jalapenos
3 sprigs fresh oregano, leaves left on the stem
1 cup 1/2-inch thick zucchini slices
1 cup 1/2-inch thick yellow squash slices
1 large tomato chopped (or you can substitute 1 cup of stewed tomatoes)
3/4 cup canned pinto beans, drained
1/2 cup corn kernels
1/2 cup shredded cheddar and/ or Monterey Jack cheese

Directions:
1. Heat oil in a large pot over medium-high heat.
2. Add onions, garlic, jalapenos and oregano and sauté (around 2-minutes).
3. Add zucchini and squash slices and sauté for 2-5 minutes. (You want the squash and zucchini to soften.)
4. Add remaining cheese except for cheese, bring to boil, cover and reduce heat to a simmer for 20-minutes (stirring on occasion.)
5. Once the squash and zucchini are soft, top mixture with cheese and serve.(It can be served over rice or by itself as a side.)

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Rosé Wine
This Smothered Squash and Pinto Beans Recipe has some heat that come from the jalapenos. It could be paired with a light red wine, but I think it pairs best with a Rosé. The dish is a little heavy, so the wine compliments the dish as it brings a nice cool sweetness to the dish! Follow the link to our wine review site to find our favorite Rosé wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!