Eric’s Bean and Veggie Sauté

Ingredients

• 1 tablespoon olive oil (or water if you’re keeping it light)

• 1/2 yellow onion, diced

• 1 stalk broccoli, chopped

• 1/4 head cauliflower, chopped

• 1/4 head cabbage, shredded

• 1/2 cup green peas (thawed, if frozen)

• 1/2 cup corn

• 1/2 teaspoon Italian seasoning

• Pinch of salt, plus more to taste

• 2 cloves garlic, minced

• Handful of cherry tomatoes, cut in half

• 2 cans garbanzo, pinto, black beans, or lentils (any combo you like), drained and rinsed
  Cooked brown rice, for serving

Method

1. Warm the olive oil or water over medium heat in a large sauté pan. Add the onion and sauté for 3 to 5 minutes, until translucent.

2. Add the broccoli and cauliflower and sauté for 5 minutes. Then, add the cabbage, corn, and Italian seasoning and sauté for an additional 5 to 7 minutes. If you'd like a brothy consistency, add 1/4 to 1/2 cup of water or veggie broth.

3. Stir in the garlic, tomatoes, beans, salt, and pepper. Continue sautéing for 5 to 7 minutes, until the tomatoes have softened and the beans are heated through.

4. Turn off the heat and stir in the peas. Let the mixture sit for 2 minutes to warm the peas.

5. Taste and adjust the seasoning, if necessary.

6. Serve over cooked brown rice, or as desired.