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
BARBECUED SUCCOTASH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
BLACK BEAN SUCCOTASH
I made this up to go along with my Tequila Lime Chicken. If you don't like cilantro, go ahead and omit it. This is even better after it has sat in the fridge overnight.
Provided by dicentra
Categories Black Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl. Season with salt and pepper to taste.
Nutrition Facts : Calories 124.3, Fat 0.6, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 23.3, Fiber 7.9, Sugar 1.8, Protein 7.8
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- If using dry beans, in a large saucepan, bring the soaked beans and 6 cups fresh water to boiling. Reduce heat. Cover and simmer for 45 to 60 minutes or until tender. Drain and set aside.
- Break the corn cobs in half. Hold each one upright, with the flat, broken end on the cutting board. Starting at the top, slice off the kernels with a knife. Use the back of the knife to scrape corn juice from the cob. (Cara likes this method because the falling kernels don't have as far to fly—less mess!)
- In a large skillet over medium-high heat, cook onion and red pepper in 2 tablespoons hot oil for 3 minutes, or until they just start to soften. Stir in garlic and cook for 30 to 60 seconds, until the garlic is fragrant and just tender. Stir in corn, black beans, salt, black pepper and cayenne. Cook, stirring occasionally, until corn is just tender, 2 to 3 minutes. Remove pan from heat.
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