Dana Treat – Treat Yourself
(Th)Sufferin’ (Th)Succotash
Posted August 21, 2008
Succotash
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
Salt
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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