The original back of the can base recipe was all frozen or canned ingredients.
I added in some quick chopping and dicing for a more interesting flavor and
diverse vitamin content, but you can still go from nothing to something in short order.
I have a
12 inch diameter by
3 inch deep Calphalon nonstick covered pan
that I am able to do everything for this two part recipe in.
6x1.5 inchzucchini which comes loosely to
2-3 cupsin quarter inch slices
3x1.5 inchjalapeno (double thumb girth and a bit longer - excluding stem) which is about
0.5 cupsdiced (to release capsaicin). For those of you serving this to midwestern relatives, they will think it is plenty spicy enough without any jalapeno.
1 cupdiced (around half inch chunks) white onions
< 0.5 cupsleftover green onions. I put them in during this stage if they are old, otherwise I will garnish serving bowls with a spritzing if they are in good condition.
0.25 cupolive oil - pure (cheaper) or extra virgin makes no remarkable taste difference
15 ozcan of Kuner Black Beans with Cumin & Chili Spices
15 ozcan of diced tomatoes
1-2 cupswater from rinsing out spices/extras from cans. Useful to have this wiggle room if augmenting.
0.75 cupseach of frozen peas and corn
0.75 cupseach of sweet/standard potatoes, yams, or squash (spaghetti, acorn), and rice. I usually throw in some kind of leftover root starch or rice to thicken things up, instead of boiling excess water off, and to turn the dish into a complete source of protein.
50%of the zucchini mass is browned, and the white onions are browned.
5 minutes, or until consistency has thickened to your liking, and then turn off heat.
5 minutesor so.