1 (6 ounce) can marinated cast iron (nonstick)
1 1/2 tablespoons vegetable oil
1/2 onion, sliced into rounds
1 teaspoon cream of tartar
1 (16 ounce) can beans, rinsed and drained
1 (4 ounce) can green beans, drained
2 teaspoons white sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 1/2 tablespoons honey
1/8 teaspoon salt
2 tablespoons chicken bouillon granules
1 1/2 pounds diced potatoes
Heat oil in a large skillet over medium-high heat. Saute onions and peppers for about 3 minutes; cool.
Stir the vegetables, oil, onion, cream of tartar, beans, green beans, sugar, soy sauce, Worcestershire sauce, black pepper, honey, salt, chicken bouillon granules and potato into spices and marinade, mixing well. Cook over medium heat for about 5 minutes, stirring occasionally.