Summer Squash with White Beans and Tomatoes

Summer always has me looking through my cookbooks for new ways to prepare summer squash and easy weeknight meals without a lot of clean up. I love one pot meals, really two pot meals, since I usually make a starch. Pasta, rice, quinoa or couscous to accompany what simmers in the pot next door. My book of Jewish recipes has been offering a ton of great ideas lately, especially for vegetarian fare, which is what I really seek in the summer months. Couscous is the perfect starch to sop up the squash and tomato juices and I love the combination of the paprika, squash and beans.

summer squash with white beans and tomatoes

adapted from 1,000 Jewish Recipes by Faye Levy

  • 3 tbsp extra-virgin olive oil
  • 2 large onions, finely chopped
  • 2 lbs ripe tomatoes, peeled, seeded, and chopped, or 2 28-ounce cans tomatoes, drained and chopped
  • 1/2 tsp sugar
  • Salt and freshly ground pepper, to taste
  • 1½ tsp paprika
  • 2 lbs yellow crookneck squash (the original recipe calls for 1 lb yellow and 1 lb zucchini, I had a bunch of yellow and just used those, pattypans would work too)
  • 1/3 cup chopped fresh dill or 1 tbsp dried (I skipped this, didn’t have any dill and don’t particularly like it)
  • 1/2 cup chopped fresh Italian parsley
  • 2 15-ounce cans white beans, drained
  • Cayenne pepper, to taste
  • 2 or 3 tbsp strained fresh lemon juice (optional)

Heat oil in a deep skillet or stew pan. Add onions and sauté over medium-low heat about 7 minutes or until just beginning to turn golden. Add tomatoes, sugar, salt, pepper and 1 tsp paprika. Cook, stirring often, over medium-high heat 7 minutes or until thick.

Add  squash to tomato sauce and sprinkle with salt and remaining paprika. Cover and cook over low heat, stirring occasionally, 20 minutes or until tender. If pan becomes dry, add a few tbsp water during cooking. Reserve 1 tbsp dill and parsley. Add remaining dill and parsley, white beans, and cayenne and heat through. Taste, adjust seasoning, and add lemon juice, if using. Serve warn, room temperature, or cold, sprinkled with reserved herbs.

One Year Ago: Greek Stewed Green Beans and Yellow Squash With Tomatoes

Two Years Ago: Banana Blueberry Muffins

~ by italicious on August 25, 2011.

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