Ingredients
1
tablespoon olive or vegetable oil
1
large onion, sliced
1
clove garlic, finely chopped
1
jalapeño chili, seeded and finely chopped
2
medium zucchini, cut into 1/2-inch pieces (4 cups)
2
medium yellow summer squash, sliced (3 cups)
4
cups 1-inch pieces pattypan squash
1
pound green beans, cut into 1-inch pieces (3 cups)
1
cup fresh or frozen whole kernel corn
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2
cans (15 to 16 ounces each) kidney beans, undrained
Preparation
Heat oil in 4-quart Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring frequently, until squash is tender.
