Tags
Black Beans, main dish, onion, Ratatouille, side dish, tomatoes, vegan, vegetarian, zucchini
It’s that time of year here in California where the zucchini is in great form and is plentiful! I had some beautiful, organic zucchini and wanted to do something a little different with it. I decided to make something with beans rather than the typical potato, rice or pasta side dish. This ratatouille like dish that I threw together hit the spot! It had a variety of flavors highlighted by fresh, organic veggies and herbs. It was the perfect side dish to our barbecued chicken.
You could also make it with a little more sauce and serve it over rice or pasta as a vegetarian main dish. Leave out the Parmesan cheese and you have a satisfying Vegan dish!
Ratatouille with Black Beans and Zucchini
2 cans black beans, drained and rinsed (Tip: Fresh cooked beans would taste the best or you can go the quick route and use canned, like I did. To reduce the salt in canned beans, be sure to rinse them well.)
3 zucchini, sliced
3 Roma tomatoes, diced
1/2 medium red onion, diced
3 tbsp fresh oregano, chopped (or you can use dried)
1 tsp cumin
Salt and pepper to taste
1 1/2 tbsp garlic infused olive oil (or use regular olive oil and add a clove of fresh garlic to the mixture.)
1/4 cup Parmesan cheese, grated
Add olive oil to large saute pan or wok. Heat over medium heat. Add all ingredients and saute until onions and zucchini soften. I like my zucchini more on the al dente side. Top with Parmesan cheese just before serving.
Enjoy!
Inside Kel's Kitchen 