Black Bean Succotash

A bright, colorful mix of crisp and tender vegetables with the protein of black beans.  Pairs very well with mashed sweet potatoes and fish or chicken by Lacey Johnston.
Serves 2 - 4

• 1 Pablano Pepper, seeded
• 1 Red Bell Pepper, seeded
• 1/4 cup Black Beans, drained and rinsed
• 1/4 cup Frozen Corn
• 1/2 Yellow Onion
• 1 Zucchini, seeded
• 1 Yellow Squash, seeded
• 1 clove Garlic, chopped
• 1 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• Salt & Pepper, to taste

1. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
2. In a non-stick skillet, add butter and olive oil over high heat.
3. Add onion and peppers, cook about 3 minutes or until onions begin to soften.
4. Add remaining veggies and black beans, cook about 3 minutes or until squash is crisp tender. Stirring gently as needed.
5. Add garlic, salt and pepper to taste, cook 1 minute.
6. Serve immediately.