At some point during the last few months, this became my new comfort food — I eat it at least once a week. It’s a lazy-woman’s variation on a recipe I got from Katina a while back. Her version includes dried black beans, a crock pot, 4-6 hours, and sherry; this version is really easy and cooks up in about 10 minutes.
Serves 2 (or 1, if you’re really hungry) but it’s so simple, it sizes up easily.
- olive oil
- 1 medium-sized zucchini
- 1 can of black beans, drained and rinsed
- balsamic vinegar
- soy sauce
- a few handfuls of spinach
- Slice zucchini into 1-inch chunks, then quarter each chunk so you end up with cute little zucchini pie-pieces.
- Drizzle about a tablespoon of olive oil in a pan and sauté the zucchini chunks until lightly browned (about 3-4 minutes).
- Add black beans and stir.
- Pour about 2-3 tablespoons of soy sauce and 2-3 tablespoons of balsamic vinegar (more or less of both to taste) into the pan and sauté for another few minutes.
- Add a few handfuls of fresh spinach and stir while you wait for the spinach to wilt down. (Put a lid on the pan for a little bit to hasten the wilting process if you are impossibly impatient.)
- Serve with cheddar cheese, hot sauce, and some sort of starch. (Cous cous, quinoa, and rice all work well. This also is great in tacos — heat up some corn tortillas on the stove and serve with some mashed-up avocado.)
Om nom nom!! You’re welcome!