Braised Zucchini and Pinto Beans

This summery stew can be served warm straight out of the pot or chilled and served the next day. This goes well served over rice or with a thick slice of sourdough dunked into the broth.


1 cup dried pinto beans, soaked overnight
4 cloves garlic, minced
2 tsp herbs de provence
4 medium zucchini, cut into a large dice
2 tbsp balsamic vinegar
1/4 cup olive oil


  1. In a large pot combine the pintos, garlic, herbs with 6 cups of water and bring to a boil
  2. Reduce to a simmer and cook until the beans are tender then add the salt
  3. Add the zucchini and cook until the zucchini is soft but holding its shape, about 8 minutes
  4. Add the olive oil and vinegar and taste adjusting seasoning as desired