Mixed Vegetable & Bean Saute and Rice
- 1 small zucchini, cut into 1 inch chunks
- 12 red bell pepper, cut into 1 inch pieces
- 3 -5 large mushrooms, roughly diced
- 1 garlic clove, minced
- 1 shallot, chopped
- 2 teaspoons olive oil
- 12 teaspoon southwest seasoning
- 1 (15 ounce) can canary beans
- 14 cup water
- 2 -3 cups cooked rice (I used Jasmine but you can use whatever you have)
- salt and pepper
- In a medium saucepan, heat olive oil.
- When heated, add shallot and garlic.
- Let cook until shallots are golden and translucent but not burned.
- Add peppers, zucchini and mushrooms.
- Stir and let cook.
- Sprinkle with the southwest seasonings.
- Drain and rinse the Canary beans and add them to the saucepan.
- Add water and stir.
- Let cook for about 5 - 10 minutes.
- Season with salt and pepper.
- Serve over heated cooked rice.
zucchini, red bell pepper, mushrooms, garlic, shallot, olive oil, seasoning, canary beans, water, rice, salt
Taken from www.food.com/recipe/mixed-vegetable-bean-saute-and-rice-389708 (may not work)