Food Friday: Black Beans, Onions, Summer Squash, and Garlic

Ok, the headline probably will not catch a lot of positive eyes, but I LOVE black beans.  And onions. And garlic.  And even zucchini and yellow summer squash.

The story here:
The other night I was at the Church.  Sarah had been in the serving area with some interesting-looking food on the counter in a nice clear square container.  The top was off and it smelled heavenly.  I WAS hungry, after all.  When I was back in the serving area a while later there she was with her children.  I asked what the lovely container held (I like the container, too!).  This is what she told me: a yellow and a green summer squash, an onion, 1 clove of garlic, one can of black beans.

This is what I did:

2 small (6-7 inches long) zucchini squash, thinly sliced
1 onion, chopped
4 garlic cloves, chopped
1 Tablespoon coconut oil
3 1/2 cups home-cooked black beans--about 2 cans

Melted the coconut oil in a 12-inch skillet.  Added the onions and zucchini and stirred a bit then sautéed until they are pretty soft and beginning to lightly brown probably 6-8 minutes.  Add the chopped garlic and cook another minute or two until garlic is fragrant.  Add the black beans and stir until well combined.  Serve or store.

This made three containers that I will try not to eat all in one day!

Finished black beans, zucchini, onions, and garlic.  Yummy!