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Big Bowl With Spicy Brown Bean, Squash and Corn Succotash

This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn. If you have a problem liking succotash, it’s probably because of the lima beans, which have a mealy consistency that is not to everybody’s taste. What’s not to like, though, if you use another bean? Pintos or borlottis are great, and Good Mother Stallards

from Rancho Gordo are luxurious. This succotash has some spice to it, a nice contrast to the sweet corn. Make sure to hold onto the bean broth. I like bulgur with this, but any grain will work.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small red or yellow onion, chopped
  • 1 ¼ pounds summer squash, diced (about 4 cups)
  • Salt to taste
  • 2 garlic cloves, minced
  • Kernels from 2 ears corn
  • 2 serrano or jalapeño chiles, minced
  • Freshly ground pepper
  • 3 cups cooked brown beans, such as Good Mother Stallards, pintos or borlottis, with broth
  • ¼ cup chopped cilantro (more to taste), plus cilantro sprigs for garnish
  • 4 to 5 cups cooked quinoa, brown rice, wild rice, or bulgur (to taste)
  • ½ cup crumbled queso fresco or feta
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      638 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 104 grams carbohydrates; 21 grams dietary fiber; 9 grams sugars; 34 grams protein; 7 milligrams cholesterol; 425 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
  2. Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
  3. Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.
  • Advance preparation: The succotash will hold for a few of hours on top of the stove. Reheat and add more broth as necessary.

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