Late spring or early summer, you might see Romano beans and zucchini at the farmers’ market. If you can’t find Romano beans, use green beans instead. Consider serving over cooked legumes or brown rice topped with your favorite pesto.
- extra-virgin olive oil
- onion, chopped
- mushrooms, sliced
- zucchini, halved lengthwise and sliced into half-moons
- Romano beans, trimmed and cut into 1-inch pieces
- curry powder
- chile powder
- turmeric powder
- cumin powder
- freshly ground pepper
- fennel seeds
- caraway seeds (optional)
- fresh, chopped tomatoes, jarred tomatoes, or pasta sauce
- fresh parsley, chopped
- fresh lemon juice or favorite vinegar (optional)
- Warm the oil in a large saucepan over medium-high heat. Sauté the onion until starting to brown. Add the mushrooms and cook until starting to brown. Add the zucchini and cook for a minute or two without stirring until the squash starts to soften. Add the beans and cook, stirring occasionally, for about 5 minutes. Stir in all of the spices and seeds and cook until the vegetables give off their liquid. Stir in the tomatoes.
- Lower the heat, cover, and simmer until the vegetables are cooked through. Stir in the parsley. Adjust the seasonings, add lemon juice, if desired, to brighten the flavors, and serve.