Big Bowl With Spicy Brown Bean, Squash and Corn Succotash
- Total Time
- About 15 minutes for the succotash plus 5 to 10 minutes to assemble the bowls
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 1small red or yellow onion, chopped
- 1¼pounds summer squash, diced (about 4 cups)
- Salt to taste
- 2garlic cloves, minced
- Kernels from 2 ears corn
- 2serrano or jalapeño chiles, minced
- Freshly ground pepper
- 3cups cooked brown beans, such as Good Mother Stallards, pintos or borlottis, with broth
- ¼cup chopped cilantro (more to taste), plus cilantro sprigs for garnish
- 4 to 5cups cooked quinoa, brown rice, wild rice, or bulgur (to taste)
- ½cup crumbled queso fresco or feta
Nutritional analysis per serving (6 servings)
264 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 9 grams protein; 863 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
- Step 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 ½ 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.
- Step 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.
Private Notes
Comments
I don't event think this needs a grain - it's delicious on its own! And the leftovers are fantastic as a quesadilla stuffing.
I had yellow squash and celery in my CSA box so I added diced celery with the onion (red); no chiles, but I used Creole seasoning for a little heat; pinto beans; served over brown rice. Very good, cheap, simple, filling. This is a keeper.
I didn’t add the rice or grain on the bottom. The farm box delivered shishito peppers so I used them. It’s was lovely! The squash was the highlight.
really nice! surprisingly easy. subbed beans for chickpeas, parmesan for queso, dried red chili for serrano pepper, and no coriander, but still turned out very flavorful and light. seasoned with a bit of adobo, paprika etc.
It's easy and very good, uses pantry staples. Made a half batch as written, it was spicy with one home-grown jalepeno without seeds, but I'd say just right. Used completely unseasoned quinoa, which was a bit of a mistake. Everything needs salt! Brown rice or barley or buckwheat might be better. Kicker was that I topped its spicy self with a luscious, creamy, unsalty farmers cheeze (Russian), and that really sent it. Leftovers are just as good!
A great recipe. I served it with corn chips and salsa instead of rice. Less pans and tasted great. Yellow squash has been my new summer favorite addition to many meals.
Advertisement