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I made this veggie saute early here, but this time I changed it up. Since my mom doesn’t like okra, I decided to sub in zucchini, and just for fun I added in mushrooms. I also added kidney beans instead of black beans because that’s what we had. I changed the jalapeno pepper for crushed red pepper for the heat since we don’t keep those around and I was trying to work with what we had :). It turned out just as yummy! Yay for experimenting!
Oh, and see that biscuit in the background? Yeah, that’s another post, but they were AMAZING.
Summer Veggie Saute
1 tablespoon canola oil
1 garlic clove, minced
1 papya mango zucchini, chopped into bite sized pieces,
1 lb mushrooms, chopped,
a couple shakes crushed red peppers
1 cup corn kernels
1 (15-ounce) can kidney beans
salt and pepper to taste
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute. Add mushrooms, saute until mushrooms are tender. Add corn, kidney beans, crushed red peppers, salt and pepper. Cook until corn and kidney beans are warmed through. 

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