Two Squash Blossoms

 

Beans with Onions and Zucchini

 

2 red onions, thinly sliced

1 zucchini, halved and thinly sliced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

30 ounces large canned beans, like butter beans or limas

1/2 cup heavy cream

2 tablespoons grated parmesan

2 tablespoons capers

Handful fresh basil leaves

 

In a large frying pan, sauté onions and zucchini in 2 tablespoons olive oil for about 10 minutes. Stir in garlic and tomato puree; cook about two more minutes. Pour in beans and liquid, then add cream, parmesan and capers. Simmer about five more minutes, then top with basil leaves. Add salt and pepper to taste, and serve with a crusty baguette.