Saturday, August 10, 2013

White Bean & Summer Squash Saute

Summer squash is so versatile and doesn't require a lot of work, its tender, no need to peel and gardens produce oodles of them! This recipe is full of great Italian flavors; creamy white beans, fruity olive oil and lots of fresh herbs. The squash cooks in minutes and goes perfectly with any meat, pasta or even a fried egg over top. You can use zucchini, patty pan or yellow summer squash; I used a combination of yellow summer and patty pan, it was amazing!

This recipe serves 4-6 as a side dish.


1 Medium organic summer squash, chopped.

3 Medium (apple size) patty pan squash, chopped.

1 Cup marinated white beans, I use Divina, regular cannellini beans will work.*

1 Tbsp extra virgin olive oil

1/4 Cup fresh, organic, mixed Italian herbs, I used oregano, rosemary, thyme and chives, leaves only and chopped finely.

2 Cloves organic garlic, minced or grated. 

Sea salt & fresh ground black pepper, to taste.


In a large saute pan over medium high heat, heat olive oil. Add in garlic and squash and saute till the squash is browned on all sides, about 10 minutes. Add in the white beans, with some of the marinade, if using the Divina, and the herbs. Saute for another 2 minutes to wilt the herbs and heat the beans through. Season with salt and pepper to taste.

Serve & enjoy!

*If you can't find or don't want to use the Divina beans you can get the same flavor by using a can of regular cannellini beans, drained. Add in an extra Tbsp of olive oil and 1 Tbsp of lemon juice or white wine vinegar to the dish when you add in the beans.

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