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