The Grape Leaf's Babronia

By thespears

This hearty melange of beans and vegetables makes for a hearty side dish or vegetarian main dish

Ingredients

• 2 T. olive oil
• 2 cloves garlic, peeled and minced
• 1 small onion, peeled and diced
• 1/2 c. sliced mushrooms
• 1/2 red bell pepper, seeded and diced
• 1 small carrot, scraped and sliced into rounds
• 1 small zucchini or yellow squash, sliced into rounds
• 1/2 cup broccoli florets
• 1 16-ounce can red kidney beans, drained and rinsed
• 1/2 tsp. thyme
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 15-ounce can tomato sauce
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

In a pan, heat the olive oil over medium heat, and when shimmery add the minced garlic and onion. Cook a minute or two until fragrant and beginning to soften, and add the mushrooms, red pepper, sliced carrot, squash and broccoli florets. Cook, stirring another 5 minutes or so. Add the drained kidney beans. Stir in the herbs and the tomato sauce. Bring to a simmer, stir to mix and simmer until vegetables are tender, 15 minutes or more. Taste, and adjust seasoning with salt and pepper.