Three-Squash Stew

 

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

• 1 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.
• 2 Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring frequently, until squash is tender.