Dana Treat – Treat Yourself

(Th)Sufferin’ (Th)Succotash

Posted August 21, 2008

Adapted from
The Voluptuous Vegan
Serves 4

Kornfeld suggests you use dried lima beans here and give instructions for cooking them. Everytime I have made it, I have used frozen which saves you a lot in the overall cooking time. Don’t be daunted by the long list of ingredients – it’s just a lot of chopping. Here is the time to practice your knife skills!

1 medium onion, diced
2 medium carrots, sliced into
1/3 inch rounds
2 celery stalks, sliced
1/3 inch
1 each red and yellow bell pepper, stemmed, seeded and cut into 1 inch chunks

Olive oil

3 cloves garlic, minced

2 medium tomatoes, seeded and chopped

1 cup frozen lima beans

2 cups water

1 each medium zucchini and yellow squash, sliced into
1/3 inch rounds
2 ears of corn, kernels cut off the cob


Juice of one lemon

Pinch of cayenne pepper

In a large pot or saucepan, heat just enough olive oil to coat the bottom. Add the onion, celery, carrot, bell peppers, and a good pinch of salt. Saute over medium-high heat until the onions are translucent, about 10 minutes. Add the garlic and saute for another 3 minutes. Add the tomatoes and cook an additional 5 minutes. Add the lima beans and another pinch of salt.

Pour in the water and bring to a boil. Add the zucchini, squash, and corn. Lower the heat and simmer for 5 minutes, or until the vegetables are tender. Squeeze the lemon over the stew and sprinkle with cayenne. Adjust salt to taste.

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