top of page
What you'll be getting:
Triple Bean and Seasonal Veggies
IMG_5134.jpg
Per Serving:
1/2 c strained beans (pinto, small red chili, and black beans)
235 g veggies (chard, kale, red onion, zucchini, eggplant, carrots, broccoli, tossed with a little oil)
1/4 c herbal seasoning sauce (lemon basil, basil, lime and lemon thyme, sage, parsley, lemon juice, oil, nutritional yeast, salt and pepper)

Equipment needed: 1 large pan or pot, large enough to fit all ingredients

Start heating up your pan, when hot, add the veggies. Saute on high heat until the broccoli softens. If you have a lid for your pan place it on the pan, the steam will help cook the veggies faster. If you don't have a lid, you may just have to saute a little longer. Cooking the veggies will take anywhere between 5-15 minutes depending on how many servings you are cooking.

IMG_5135.jpg

When your veggies are tender, add the beans.

As soon as you have added the beans, add half of the sauce to the mixture and remove the pan from the heat. Once the beans have warmed, your dinner will be ready.

Toss everything together and plate up the food. Finish by drizzling the remaining sauce over the meal. From start to finish this dinner takes roughly 10 minutes. Enjoy!

bottom of page