Friday, March 11, 2011

Black Bean Succotash

A bright, colorful mix of crisp and tender vegetables with the protein of black beans.  Pairs very well with mashed sweet potatoes and fish or chicken by Lacey Johnston.
Serves 2 - 4

  • 1 Pablano Pepper, seeded
  • 1 Red Bell Pepper, seeded
  • 1/4 cup Black Beans, drained and rinsed
  • 1/4 cup Frozen Corn
  • 1/2 Yellow Onion
  • 1 Zucchini, seeded
  • 1 Yellow Squash, seeded
  • 1 clove Garlic, chopped
  • 1 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • Salt & Pepper, to taste
  1. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
  2. In a non-stick skillet, add butter and olive oil over high heat.
  3. Add onion and peppers, cook about 3 minutes or until onions begin to soften.
  4. Add remaining veggies and black beans, cook about 3 minutes or until squash is crisp tender. Stirring gently as needed.
  5. Add garlic, salt and pepper to taste, cook 1 minute.
  6. Serve immediately. 

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