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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe by: meeshow@madbbs.com
1 medium zucchini
1 medium green pepper
¾ cup chopped onion
¾ cup chopped celery
3 cloves garlic, chopped or pressed
2 to 3 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon cumin
2 14 ounce cans of Mexican or Italian style stewed tomatoes, undrained
1 12 ounce jar of salsa
1 17 ounce can of corn, undrained
1 15 ounce can of kidney beans, drained and rinsed
1 15 ounce can of black beans, drained and rinsed
In a crock pot or heavy pot on the stove, combine chopped veggies, crushed garlic, undrained tomatoes and corn and drained beans. Simmer on the stove for 3 to 4 hours or in the crock pot 4 to 5 hours on high, 8 to 10 hours on low. (Hint: turns out thicker on the stove).
We will also vary things by substituting different varieties of beans. I find the red kidney bland. try Vermont cranberry, coco rubico, Vermont appaloosa, calypso and several other varieties to add different color and flavor to casserole.