This recipe is a bit of a fusion, inspired by the traditional Native (North) American planting practice of growing squash, beans (I took some liberty in using pintos instead of green beans), and corn together, while incorporating South American style Chimichurri in place of salsa.
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My hubby's favorite! Serve with broccoli (or stir fry veg mix) -and- rice, rice noodles, or sticky rice.
Got 15 minutes?
Then you've got time to make a yummy and filling dinner! (And you won't miss the meat.)
