Skillet Beans And Squash
A flavorful skillet dish combining tender squash, kidney beans, and spicy jalapenos, perfect for a hearty, nutritious vegetarian meal with fresh cilantro brightening the flavors.
Ingredients
- 1 1/2 cups yellow squash, in 1/4-inch slices ⓘ
- 1 1/2 cups zucchini, in 1/4-inch slices ⓘ
- 1 cup cubed, pared hubbard or acorn squash ⓘ
- 1/2 cup chopped onion
- 1 cup chicken broth ⓘ
- 1 to 2 tablespoons chopped jalapeno ⓘ
- 1 large garlic clove, finely chopped
- 2 cans kidney beans, drained (16 oz.) ⓘ
- 1/4 cup freshly chopped cilantro ⓘ
Instructions
- Heat all ingredients except cilantro in a 10-inch skillet and bring to boiling.
- Reduce heat, cover, and simmer until vegetables are tender, approximately 7 minutes.
- Stir in chopped cilantro before serving.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of chicken broth. If you prefer a milder dish, reduce the amount of jalapeno or substitute with bell pepper. Experiment with different beans like black or pinto beans for variety. Make sure to cut the squash uniformly to ensure even cooking.
Serving Suggestions
This dish pairs beautifully with Crispy Herbed Chicken for a hearty meal. Serve it alongside a fresh green salad or over a bed of rice for a complete dinner. You can also sprinkle additional cilantro on top just before serving for a fresh burst of flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through, adding a splash of broth if needed to moisten. You can also microwave it in a covered dish for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Beans And Squash contains roughly 1231 calories, with 44g protein, 169g carbohydrates, and 44g fat. It is an excellent source of vitamin C (153% of the Daily Value), dietary fiber (109% of the Daily Value), and protein (89% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1596mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash in this recipe?
Absolutely! You can substitute other squash varieties such as butternut or pattypan squash. Just ensure they are cut into similar-sized pieces to maintain even cooking times.
Is this recipe suitable for vegetarians?
Yes, simply replace the chicken broth with vegetable broth to make it fully vegetarian. The beans and squash provide a hearty base that is satisfying and nutritious.
How can I make this dish spicier?
To increase the spiciness, add more chopped jalapenos or include a pinch of cayenne pepper. You could also top the finished dish with sliced fresh jalapenos for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).