Succotash with a twist ;) Posole Succotash follows the basic concept of a traditional southern succotash, with some substitutions. Posole is used as the corn product, edamame replaces the lima beans and a pumpkin seed and milk slurry is used as a thickener. For a spicy succotash, New Mexico roasted green chile.

Ingredients of Succotash with a twist ;)

  1. It's 4 of sweet corn cobs, shucked.
  2. It's 1/2 of green bell pepper, diced.
  3. You need 1/2 of red bell pepper, diced.
  4. You need 1/2 of yellow bell pepper, diced.
  5. You need 1/2 of orange bell pepper, diced.
  6. Prepare 2 of carrots, diced.
  7. You need 10 of string beans, diced.
  8. You need 1 cup of lima beans (substitute: kindney beans), cooked.
  9. You need 1 cup of peas (green and/or white), cooked.
  10. You need 1 large of tomato, deseeded and diced.
  11. It's 5 clove of garlic, minced.
  12. Prepare 1 tbsp of olive oil, extra virgin.
  13. Prepare of salt.
  14. Prepare of freshly ground black pepper.
  15. Prepare of red chilli flakes.
  16. Prepare 1 tsp of lime juice.
  17. It's 1 cup of vegetable broth (substitute with a single stock cube dissolved in water).
  18. You need 1 bunch of parseley, finely chopped.
  19. It's 1 large of zucchini, diced.
  20. You need of garnish.
  21. Prepare 1 piece of cabbage, thinly shredded.
  22. It's dash of parseley, chopped.

Succotash with a twist ;) step by step

  1. Cook or steam the sweet corn until the skin of the corn feels less fibrous.
  2. Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic..
  3. Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through..
  4. Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes..
  5. Add the black pepper and chilli flakes. Add the lime juice as well..
  6. Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat..
  7. Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage..
  8. Serve hot, with rice, or as an appetizer portion. Enjoy!.

Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. In this Caponata inspired recipe, I use artichoke hearts and green olives for a twist on the classic that stays true to the briny and bright nature of the. Lima beans and tomatoes are stewed with butter, then simmered with corn. This is fabulous with fresh summer veggies, but frozen or canned can be used. Inspired by my recent trip to Georgia, here is the Southern Classic Succotash — with a healthy twist.

Get Latest Recipe : HOME