Black Bean Special

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.

You’ll need:

  • olive oil
  • 1 medium-sized zucchini
  • 1 can of black beans, drained and rinsed
  • balsamic vinegar
  • soy sauce
  • a few handfuls of spinach

Do this:

  1. Slice zucchini into 1-inch chunks, then quarter each chunk so you end up with cute little zucchini pie-pieces.
  2. Drizzle about a tablespoon of olive oil in a pan and sauté the zucchini chunks until lightly browned (about 3-4 minutes).
  3. Add black beans and stir.
  4. 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.
  5. 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.)
  6. 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!

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