Pork and Beans

 

When I posted this recipe nine years ago, it had a couple of errors. They would have been easy to fix then, but it’s a lot harder to edit something from that far back. Instead, I’ll put this here, without typos. (I hope.)

 

Calabacitas

 

1 tablespoon canola oil

4 cups zucchini, coarsely chopped

1 1/2 cups corn

1/2 cup onion, diced

1 large clove garlic, minced

1 to 1/2 teaspoon ground cumin (depending on how hot you like it)

1/2 teaspoon salt

1 small can diced tomato (don’t drain)

2 tablespoons fresh cilantro, chopped (optional)

 

Lightly sauté onion in oil in a large skillet until it begins to become clear. Add zucchini and corn, stirring another 5 minutes so that the zucchini just begins to soften. Add the garlic and cumin and stir, being careful not to burn the garlic. Finally add the tomato with its juice, the salt and the cilantro. Simmer on medium heat uncovered for about 5 minutes.