Late Summer Harvest Bean Skillet

Name: Late Summer Harvest Bean Skillet
Total time: 30 min
Ingredients: 2 cups previously cooked heirloom beans (thawed frozen beans are perfect) I used Rio Zape.; 2 tablespoons olive oil; 2 tomatoes, cut into 1-inch cubes; 1 zucchini, cut into 1-inch cubes; 1 small eggplant, cut into 1-inch cubes; 1 medium onion, diced; 1 cup fresh corn kernels; 3 cloves garlic, minced; 1/2 teaspoon piment d'ville; 2 tablespoons fresh basil, chopped; Salt; pepper

shopfoodocracy.com

Transform your garden harvest into a 30-minute meal with this Late Summer Bean Skillet recipe featuring heirloom beans, zucchini, tomatoes & corn.

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Cooking tools:

Skillet
Colander
Mixing bowl
Kitchen towel
Stove
Chef's knife
Cutting board
Spatula
Wooden spoon

Ingredients

2 cups previously cooked heirloom beans (thawed frozen beans are perfect) I used Rio Zape.
2 tablespoons olive oil
2 tomatoes, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 small eggplant, cut into 1-inch cubes
1 medium onion, diced
1 cup fresh corn kernels
3 cloves garlic, minced
1/2 teaspoon piment d'ville
2 tablespoons fresh basil, chopped
Salt
pepper