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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes. OPTIONAL: black beans soaked overnight, drain rinse, but 1 1/2 hr low simmer or until desired tenderness. | 2. Meanwhile, cut corn kernels from the cobs: Then scrape down the cob with a small spoon, scraping the “milk” and remaining corn pulp into the bowl. (Discard the cobs.). | 3. When the beans are done, drain, reserving the cooking liquid. | 4. Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and “milk.” Stir to coat well, then add squash (or zucchini), the beans and 1/4 cup of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining salt and pepper. Sprinkle with scallions and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	6	cups	trimmed cut	186.0	41.82	10.98	1.32
salt	1	tablespoon	divided	-	-	-	-
ear corn	6		husked	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
zucchini	4		cut deseeded skinned	13.44	1.9904	1.7344	0.256
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
scallion	4	cup	chopped diced	128.0	29.36	7.32	0.76

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.