I picked this recipe because I was looking for a way to use up some summer squash and beans I had in the refrigerator. Although honestly, I like these particular beans pretty much on their own – Mayacoba from Rancho Gordo. It’s a smallish, thin-skinned bean from Peru and it’s really delicious. The saute, on the other hand, was just okay. I think I need to pay better attentions to the ratings on the EatingWell site.

• Summer Squash & White Bean Saute (EatingWell, July/August 2008)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)