Day 3: Garlic and Herb Beans with Seared Squash and Burst Tomatoes

Garlic and Herb Beans with Seared Squash and Burst Tomatoes

I always feel like an accomplished adult when I make meals like this Garlic and Herb Beans with Seared Squash and Burst Tomatoes that has no bread, rice, pasta, or potatoes. Like “look at me stepping outside of my food comfort zones!”

Recipe notes and video below.

Garlic and Herb Beans with Seared Squash and Burst Tomatoes

Garlic and Herb Beans with Seared Squash and Burst Tomatoes

Ingredients:

  • 1/2 yellow summer squash
  • 1/3 cup southern peas like black eyed pea or crowder pea
  • 3 medium sprigs rosemary
  • 5 sprigs thyme
  • 1 clove garlic
  • 20 cherry tomatoes (preferably sun sugar if you can find them)
  • Clarified butter, olive oil, or both
  • Fine sea salt

Recipe:

  • Cut the squash in half lengthwise and use the knife to score a crisscross pattern on the cut side. Sprinkle with salt and set aside for at least 45 minutes.
  • Place the southern peas, rosemary, thyme, and garlic in a 1.5 quart dutch oven. Add enough water to cover the peas by a few inches, add a drizzle of olive oil and a pinch of salt. Stir and taste, adding more salt as needed.
  • Place the dutch oven over medium heat and bring to a boil, then partially cover with a lid and reduce the heat to low. Cook for 45 minutes or until the peas are soft. Remove from the heat.
  • Blot the squash dry with a paper towel.
  • Place a ten inch skillet over medium heat. Once the pan is hot, place the squash in the pan and sear for 5 minutes or until slightly charred. Remove the squash from the pan.
  • Wash the pan and place back over medium heat. Add just enough oil or clarified butter to coat the bottom of the pan. Add the tomatoes to the pan and cover. Cook for five minutes. Uncover the pan and use a potato masher or fork to crush the tomatoes. Add a pinch of salt and stir, then remove from heat.
  • Place the cooked beans in the bottom of a pasta bowl. Add the squash then top with the tomatoes. Enjoy!

Want to try another bean recipe?

Try this ground beef taco with peppers and onions!

Notes:

  • You can use beans instead of southern peas if that’s what you prefer, but don’t forget to soak the beans overnight if you do.
  • You don’t have to soak southern peas before cooking them. I’m not going to pretend to know why, but that’s what all the professional chefs say, so that’s what we’re going with.
  • I made a clarified garlic butter the other day and used it to cook the tomatoes, but you can use normal clarified butter or olive oil instead.
  • It’s important to sear the squash in an oil free pan to avoid any bitterness.

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