In 3 Tbs. olive oil saute 1 finely chopped onion or equivalent chopped green onions and 3 cloves crushed garlic. (1 chopped pepper can also be added.) Add 1 c. cooked navy or cantolini beans, 3 c. finely sliced zucchini, 1 tsp. oregano, and 1 pint stewed tomatoes. Stir and then cook slowly for 30 min. Serve over rice or pasta.