Summer Squash with Beans and Basil
This is a terrific dish to serve at a cook out—you can throw the squash on the grill when the coals are still quite hot and whip it up while the rest of your meal gets its share of sizzle. I prefer to use heirloom beans—non-hybridized varieties—many of which have been grown by Native Americans for generations. So on top of their fabulous flavor, they come with a little bit of history, too.
Ingredients
6 summer squash or zucchini, any variety
1 onion, peeled and sliced equatorially into thirds, or 3-4 spring onions
3 tablespoons olive oil
2 cups cooked dried beans, preferably heirloom (see note)
1 handful of cherry tomatoes or 1 heirloom tomato, chopped
1 handful of basil, torn or cut into chiffonade
salt and pepper
Preheat grill or broiler.
Lightly coat squash and onions with 1 tablespoon of olive oil and sprinkle with salt. Grill or broil over medium high heat until tender and beginning to brown, about 2-3 minutes per side. Remove cooked vegetables to a cutting board and chop into 1-2 inch chunks. In a medium bowl toss vegetables with beans, tomatoes and remaining olive oil. Season with salt and pepper. Garnish with basil and serve. Serves 6-8 as a side dish.
Serving suggestions:
This recipe makes a great lunch when served over toasted baguette, or tossed with pasta or rice, and accompanied by a green salad.
Note: To cook dried beans, rinse and pick over for stones or debris. Place beans in a large bowl, cover with water by two inches, and soak overnight. Drain beans. Place beans in a large stock-pot and cover with water by two inches. Bring to a boil then reduce to a simmer and cook beans until tender, about an hour, adding more water if necessary to keep beans covered. (Never add salt to cooking water or skins will toughen.) Beans can be stored in the refrigerator for 3-4 days or frozen for up to six months.
You can find delicious heirloom beans at
© 2008, Sherri Brooks Vinton
|
