SUCCOTASH WITH HOMINY
Provided by Craig Claiborne
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees.
- Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
- Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
- Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 1 gram
BLACK BEAN SUCCOTASH
A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).
Provided by MyHappyEatings
Categories Black Beans
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the seeds from the squash.
- Drain and rinse the black beans.
- Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
- In a non-stick skillet, add butter and olive oil over high heat.
- Add onions and peppers, cook about 3 minutes or until onions begin to soften.
- Add remaining veggies, cook 2 minutes.
- Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.
Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 15.3, Sodium 103, Carbohydrate 30.8, Fiber 8.4, Sugar 8.6, Protein 7.6
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