Chunky Summer Squash Sauce with Black Beans Over Rice

Most cultures have some form of rice and beans dishes. Being Mexican, we ate a lot of rice and beans growing up dressed with different kinds of salsas.

Now, living on a budget means that beans and rice are a staple for sure. They provide the same amino acids as meat and for a fraction of the cost. 

Chunky Summer Squash Over Rice and Black Beans

This Summer Squash recipe is one of my favorites. Takes about 15 mins to make. It's fresh, light and very tasty! Perfect recipe while waiting on white jasmine rice to cook.

Ingredients:
1 sm summer squash - diced in large pieces
1/2 tomato - diced in large pieces
1/4 - 1/2  onion - diced in small pieces
1 lg or 2 sm garlic cloves - minced
1 tsp coconut oil
2-3 TBS water
2 cups of warm cooked rice
1 cup of warmed cooked black or pinto beans.
Salt - to taste

Heat coconut oil in skillet on medium heat, add onions and cook for 3 mins. Add garlic, tomato and cook for another 5 mins.  Then add summer squash and stir in water. Lower heat slightly and cover for about 8-10 mins. Salt to taste.  Once tomatoes, and squash have softened it's ready to serve over cooked rice and beans.