Skillet Zucchini and Yellow Squash

From Mel's Kitchen Cafe

1/2 Tbs butter (can just do all olive oil)
1/2 Tbs olive oil 
1 med squash, diced
1 med zucchini, diced
Salt and pepper to taste
Parmesan cheese opt

1. Heat butter/olive oil on med heat until hot and rippling. 
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

How to cook black beans

For 1 lb dry, black beans-

Rinse and sort out any rocks, then place in slow cooker.

Add 6 cups water and cook on high about 4-5 hours (double-check that)

For better flavor add a chopped up onion, garlic, and bay leaves.