Black Beans with Summer Squash



Serving size

about 1 1/2 cups
30 Minutes

This recipe can be multiplied and makes great leftovers, served hot or cold.

Black Beans with Summer Squash


2 Tbsp. Olive oil
2 large Green onions (thinly sliced)
8 ounces Yellow squash (about 1 medium, cut into 1/2 inch dice)
1 15 ounce can Canned no salt added black beans (drained and rinsed)
1/4 cup No salt added vegetable stock
1/8 tsp. Salt
1 to taste Black pepper
1 tsp.. Smoked paprika


Place the olive oil in a skillet over medium-high heat.

Add the green onions and sauté for 2 minutes, stirring constantly.

Add the squash and cook, stirring frequently, for another 3-4 minutes.

Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.

Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great side dish for almost anything: fish, chicken, or pork tenderloin. It has everything with great flavor, veggies, and legumes, and is quick and easy.

"Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot."

Harry F. MacDonald, Magic Alex and the Secret History of Rock and Roll