Homestyle Squash and Pinto Beans

5.0 (1 reviews)

1/4 cup vegetable broth (or more, as needed, for sautéing)
1/2 cup chopped onion
2 tsp. seeded and minced jalapeño pepper
2 cloves minced garlic
1 cup yellow squash, sliced into 1/2-inch thick pieces
1 cup zucchini, sliced into 1/2-inch thick pieces
1/2 cup fresh corn kernels
1 16-oz. can pinto beans, drained
1 14 1/2-oz. can diced tomatoes, not drained
3 sprigs of thyme
2 cups hot cooked brown rice

• Heat broth in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté for 2 minutes. Stir in the squash and zucchini and sauté for another 2 minutes. Add the corn, beans, tomatoes, and thyme. Cover, reduce heat, and simmer for 10 minutes.
• Discard the thyme and serve over rice.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind