Summer Veggie Succotash

Veggie SuccotashI get a lot of inspiration from cooking magazines and this is an adapted version of a recipe found in Eating Well. I should let you know that when I looked at it, I decided to make a vinaigrette to toss the dish in as I thought there was no way this would taste good enough or have the right texture but I was VERY pleasantly surprised. The ‘milk’ from the corn and the white beans give it an amazing texture and the spices give it an amazing taste. We had this for dinner last night and gobbled up all the left overs for lunch today. It was phenomenal for both and it looks quite pretty as well.

Summer Veggie Succotash
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 12 ounces green beans, trimmed, cut into ¾-inch pieces (about 3 cups)
  • ½ tsp salt
  • 2 large ears fresh corn, husked
  • 2 tablespoons extra-virgin olive oil (more as needed)
  • 3 small summer squash or zucchini (or a combo), cut into ½-inch pieces
  • 1 (15oz) can of white beans or about 2.5 cups homemade beans
  • 1½ -2 tsp curry powder (may need more depending on your curry powder so do taste and add more as needed)
  • ½ – 1 tsp turmeric
  • dash of red chili flakes (more if you like it spicy)
  • 2 tablespoons extra-virgin olive oil (more as needed)
  • Sea salt and freshly ground pepper
  • 2 scallions, finely chopped
Instructions
  1. Place green beans in a large saucepan; add water to cover. Add ½ teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender but still crisp, about 10-15 minutes depending on how thick the beans are.
  2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them and the ‘milk’ fall into the bowl. Discard the cobs.
  3. When the beans are done, drain and set aside.
  4. Heat oil in a large skillet over medium heat. Add the corn and ‘milk.’ Stir to coat well, then add squash (or zucchini), the green beans and the white beans. Add in the spices and the olive oil. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Season with salt and pepper taste.
  5. Sprinkle with scallions and serve immediately.

 

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