Caribbean Succotash

Sorry for the lack of posts recently. I got sick last week, Joe was out of town for work, and since I had no one to take care of me (*sad trombone*) I ended up just eating a lot of frozen meals and feeling generally depressed about my state of affairs. This week I am much improved and in the mood for fresh food that will bring me fully back to health. Check out this Caribbean succotash I made for dinner last night -- so colorful! My mom always used to say that the more colors there are on your plate, the better your meal is for you. So this succotash must be positively bursting with nutrients out the wazoo. And so tasty! The recipe said to serve as a side dish with fish or chicken, but I made it a meal in itself served over brown rice.


Caribbean Succotash
From Bon Appetit
  • 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
  • 3/4 cup diced peeled carrots
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, pressed
  • 1 1/2 teaspoons fresh thyme, minced
  • 2 cups fresh or frozen corn kernels, thawed
  • 1 cup diced unpeeled Persian cucumber or English hothouse cucumber
  • 3/4 cup canned unsweetened coconut milk
  • Large pinch of cayenne pepper
  • Large pinch of freshly grated nutmeg
Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to a medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.

Heat oil in a heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Saute until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
Labels: ,