Despite having hosted our friends for dinner for many of the Saturday nights over the past 20+ years I still find myself stumped fair to regularly on what to make for dinner. As a result I will often add “2 vegetables” to my grocery list with no real plan and hope for inspiration while in the produce section. Here are the results from such a recent inspiration.
Seared Zucchini with Beans
Prep time: 10 minutes
Total time: 30 minutes
- 2 Tbsp. olive oil, divided
- 1/2 red onion, 1/4″ dice
- 1 Tbsp. chopped garlic
- 3 zucchini, 1/4″ dice
- 1 28 oz. can kidney beans, drained
- 2 tsp. Penzey’s Mural of Flavor spice blend
- 1/2 cup water.
- kosher salt and black pepper
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat until the oil shimmers. Add the onion, sprinkle with salt and toss to coat. Cook, stirring occasionally, until the onion is translucent; about 5 minutes.
- Add the garlic, stirring it into the onions and cook until fragrant, which should be less than a minute. Push the onions and garlic to the edge of the skillet.
- Add the remaining tablespoon of oil and increase the heat to medium high. Add the zucchini and spread it out into a single layer. Allow it to brown on this side, untouched for 3-4 minutes. Now sprinkle the zucchini with salt and stir it to redistribute the pieces. Cook for another minute.
- Add the beans, spice blend and water. Stir everything together and cover. Reduce the heat to low and allow it to cook until the beans are warmed through, about 5 minutes.
- Taste and adjust the seasoning to taste.
You can really use any type of bean here that you like. Hominy probably wouldn’t be my first choice but if you rinsed it then it would work.
If you don’t have the Mural of Flavors spice blend you can mix together 1 tsp. dried thyme, 1 tsp. ground black pepper, 1/2 tsp. dried rosemary, 1/2 tsp. ground coriander and the zest from a lemon or orange. Use 1 teaspoon of that and save the rest.