Cajun White Bean and Zucchini Saute
with freekeh
This flavorful dish comes together super fast on the stovetop. Don't skip the yogurt and lemon juice at the end to add flavor.
Smarts: Be sure to set some of the freekeh aside to add to Wednesday's salad.
Ingredients
- Zucchini - 1 lb , chopped
- Bell peppers, any color - 2 , chopped (sub baby sweet peppers)
- Lemons - 1 , wedges
- Beans, any white (15 oz / 397 g) - 2 cans , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cajun seasoning - 1 Tbsp
- Yogurt, plain or Greek - for serving
- Parsley (opt) - 2 Tbsp , leaves torn
- Water - 3 1/2 cups
- Cracked freekeh - 1 1/2 cups
Prep
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Cook freekeh (this makes enough for 2 nights) - In a saucepan bring the water to a simmer. Add the freekeh and then reduce the heat to a low simmer. Simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the liquids, 15 to 20 minutes. (Can be done up to 5 days ahead)
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Zucchini / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
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Lemons - Slice into wedges.
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Beans - Drain and rinse.
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Make
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Heat a large skillet over medium-high heat. Add the oil and then the zucchini and bell peppers. Saute until very tender, 8 to 10 minutes.
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When the vegetables are tender, add the Cajun seasoning and beans. Cook until the beans are heated through, about 2 minutes more.
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If the freekeh was made ahead, reheat in the microwave (reserve 3/4 cup / 177 ml for Wednesday; for 4 servings, adjust if customizing).
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Serve the saute over the freekeh with yogurt and parsley on top. Squeeze lemon wedges over everything.
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