Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms Recipe
Nutritional Info (Per serving):
Calories: 251, Saturated Fat: 0g, Sodium: 559mg, Dietary Fiber: 9g, Total Fat: 6g, Carbs: 42g, Cholesterol: 0mg, Protein: 10g
Recipe Source:
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
2 tablespoon oil, canola 6 large mushrooms, portobello, caps, gills removed 1 medium zucchini, cut in half lengthwise 1 small pepper(s), red, bell, cut into quarters 2 ear(s) corn, husked 1/4 cup(s) vinegar, cider 2 teaspoon sugar, brown, light 1 teaspoon paprika, hot, or smoked 3/4 teaspoon salt, divided 15 ounce(s) beans, black, rinsed 15 ounce(s) hominy, rinsed 10 ounce(s) beans, lima, frozen, cooked according to package directions 6 teaspoon barbecue sauce 6 teaspoon seeds, pumpkin, toasted, salted, (pepitas)
Preparation
1. Preheat grill to medium-high.
2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
Nutritional Info (Per serving):
Calories: 251, Saturated Fat: 0g, Sodium: 559mg, Dietary Fiber: 9g, Total Fat: 6g, Carbs: 42g, Cholesterol: 0mg, Protein: 10g
Recipe Source:
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
2 tablespoon oil, canola 6 large mushrooms, portobello, caps, gills removed 1 medium zucchini, cut in half lengthwise 1 small pepper(s), red, bell, cut into quarters 2 ear(s) corn, husked 1/4 cup(s) vinegar, cider 2 teaspoon sugar, brown, light 1 teaspoon paprika, hot, or smoked 3/4 teaspoon salt, divided 15 ounce(s) beans, black, rinsed 15 ounce(s) hominy, rinsed 10 ounce(s) beans, lima, frozen, cooked according to package directions 6 teaspoon barbecue sauce 6 teaspoon seeds, pumpkin, toasted, salted, (pepitas)
Preparation
1. Preheat grill to medium-high.
2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
