Chock full of vegetables and protein from beans, this dish could be served as a side or as an entrée when paired with wild rice. The black beans in this dish support your Kidney function, and the zucchini helps to boost your Liver. All remaining main ingredients, such as yellow onion (a root vegetable), banana peppers, and corn benefit the Stomach/Spleen duo.

Chock full of vegetables and protein from beans, this dish could be served as a side or as an entrée when paired with wild rice. The black beans in this dish support your Kidney function, and the zucchini helps to boost your Liver. All remaining main ingredients, such as yellow onion (a root vegetable), banana peppers, and corn benefit the Stomach/Spleen duo.

Yields1 Serving
 2 Tablespoons of salted butter
 1 Tablespoon of olive oil
 1/2 yellow onion, chopped
 1 zucchini, chopped
 5 banana or mini sweet peppers, chopped
 3/4 cup of frozen corn
 13 ounce can of low sodium black beans, drained
 1 teaspoon of fresh rosemary, chopped
 Salt and pepper to taste
1

Add butter and olive oil to a sauté pan over medium heat.

2

Sauté the yellow onion for about 5 minutes, until translucent.

3

Add the chopped zucchini and banana peppers to the pan.

4

Raise the heat to medium-high and continue to cook for 10 minutes. If the bottom begins to brown, scrape with a wooden spoon and mix the brown pieces into the pan.

5

Add the frozen corn and beans. Mix.

6

Then add the chopped rosemary and season with salt and pepper to taste. Serve warm.

CategoryCooking Method

Ingredients

 2 Tablespoons of salted butter
 1 Tablespoon of olive oil
 1/2 yellow onion, chopped
 1 zucchini, chopped
 5 banana or mini sweet peppers, chopped
 3/4 cup of frozen corn
 13 ounce can of low sodium black beans, drained
 1 teaspoon of fresh rosemary, chopped
 Salt and pepper to taste

Directions

1

Add butter and olive oil to a sauté pan over medium heat.

2

Sauté the yellow onion for about 5 minutes, until translucent.

3

Add the chopped zucchini and banana peppers to the pan.

4

Raise the heat to medium-high and continue to cook for 10 minutes. If the bottom begins to brown, scrape with a wooden spoon and mix the brown pieces into the pan.

5

Add the frozen corn and beans. Mix.

6

Then add the chopped rosemary and season with salt and pepper to taste. Serve warm.

WARMING VEGETABLE MEDLEY

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