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
CHILE RUBBED RARE OSTRICH WITH BLACK BEAN-CORN SUCCOTASH GINGER-ORANGE SYRUP
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 20
Steps:
- Prepare a hot, cleaned and oiled grill. On a plate, mix together the chile powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes. Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside.
- In a heavy saucepan, coat with oil and saute bacon until brown. Add the beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for seasoning.
- In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy.
- PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with ostrich slices and drizzle on syrup. Garnish with orange zest.
- WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
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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- 1. Set a large pan with straight sides over medium-high heat. Add the olive oil, jalapeño, onion and a few grinds of black pepper. Cook until the veggies are tender.
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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.
- Stir in vinegar and the remaining 1 tablespoon oil. Add cilantro and adjust seasoning to taste. Serve warm or room temperature or chill, covered, up to 3 days.
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