Big Bowl With Spicy Brown Bean, Squash and Corn Succotash
Published June 26, 2014
Andrew Scrivani for The New York Times
- Total Time
- About 15 minutes for the succotash plus 5 to 10 minutes to assemble the bowls
- Rating
- Comments
- Read comments
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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 analysis per serving (6 servings)
36 grams carbs; 7 milligrams cholesterol; 264 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 6 grams fiber; 863 milligrams sodium; 9 grams protein; 4 grams sugar
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.
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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.
Made with wild rice and Good Mother Stallards – and Parmesan instead of feta due to quarantine, still delicious.
Delicious! thank you!
Mede this with a can of 5-bean mix and frozen corn and a Thai chili pepper. Served on quinoa. It hit the spot on a winter evening.
Combined this with leftover brown rice and quinoa. Omitted the cilantro, b/c what I had in the fridge was sad, very sad. And we used feta as the zhuzsh. Will definitely make this again when pantry/CSA/leftovers are aligned.