Every time I hear the word “Succotash,” admittedly, I don’t think of food…. I think of Looney Tunes. Unfortunately, we’re entering a time when many people don’t even know what that means. If you ask me, the cartoons in our world have taken a serious dive since the days of My Little Pony, Looney Tunes and the Gummy Bears. Saturday mornings used to be amazing. Now, I find cartoons sortof boring. Perhaps it’s because I’m older and I’m not supposed to enjoy them anymore, but I tend to think they just aren’t as good as they used to be. But I digress.
This recipe is one which I have come up with after eating at the wonderful Stone House Restaurant, here in Reno. Among it’s many excellent qualities (which I will enumerate for you in a review sometime soon), it has a “Veggie Succotash” as one of the side choices with their breakfast. Initially when I saw it, I thought it was a bit too virtuous for a breakfast out. But then I tasted it and I was a convert. Full of veggies, hearty and seasoned to perfection, it more than makes up for its veggie-based virtuousness with a great flavor.
I tend to make this recipe in late Summer or early Fall. It’s easy, filling, and always produces leftovers without producing too much house heat. I don’t usually make it for breakfast, but really, it goes great with any meal (and quite especially with tomorrow’s Time-Saving Tuesday).
The recipe below is a bit “guessy”. I apologize for that, but honestly, I mostly go off of color ratios and taste testing than actual measurements. I’ve tried my hardest to give exact directions below, but use your intuition. Add and subtract where your eyes (and taste buds) indicate, and feel free to “doctor” as you see fit to match the meal you’re pairing the dish with. Admittedly, I have been known to eat only a large bowl of this on nights when I don’t want to cook. Hey, at least it’s not cereal–Don’t judge. 😉
Happy cooking!
Recipe
- 1 1/2 Tbsp. Olive Oil
- 1/2 Small White or Yellow Onion, diced
- 1 Medium Red Bell Pepper, diced
- 2 Medium Zucchini, diced
- 2 14 oz. bags of Frozen Corn (I also have used fresh in this. It’s amazing, it just makes the recipe a bit more difficult to prepare. If using fresh corn, 6-8 ears should be perfect.)
- Approx. 3/4 Cup of Grape Tomatoes, cut in half
- 1 14 oz. Can Black Beans
- 1 Tbsp. Butter
- 1/4 tsp. Cayenne Pepper
- 1/2 Tbsp. Sea Salt (feel free to adjust this, I am a salt girl. Start small and go up as you see fit)
- 1/2 tsp. Pepper
- 1 tsp. Garlic Powder
Heat Oil in large skillet over medium heat and add onions. Cook until see through (approx. 5 minutes).
Add Red Bell Pepper and cook another 3-5 minutes.
Add Zucchini and cook down about 3 minutes–just until coated with oil. You don’t want them to fall apart. They should keep their crunch.
Add Corn and cover pan to cook for 3-5 minutes (if the corn is still frozen, it might be longer).
Uncover and add Black Beans and Tomatoes. Stir all ingredients together and add all spices and butter. As soon as butter melts, remove from heat and serve.
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