Thursday, 20 December 2012

Succotash (American Beans and Corn)

I'm actually finding it quite challenging to fit all my Southern USA posts and my Xmas posts in at the moment, especially because I'm also busy getting everything ready for Xmas itself! But I've managed to find a few minutes to share another recipe with you from Southern USA. It's a deceptively simple one. You might look at it and think it'll be a bit ordinary, but you have to believe me when I say it is quite special. Simple - yes. Easy - yes. Healthy - yes. But also full of flavour!


2 tbsp olive oil
1 onion, peeled and diced
4 cloves garlic, peeled and crushed
4 tomatoes, chopped
1 tsp ground cumin
3 cobs fresh corn
2 x 400g cans lima or butter beans, drained and rinsed
1 jalapeño chilli (I used preserved ones from a jar, so they are slightly milder. If you use fresh, just use half)
1/2 cup vegetable broth
salt and pepper to taste

To Make
1. Heat oil in a large pot over a medium heat. Add the onion and saute for about 5 minutes, or until transulcent. Add the garlic and cook for a further 1-2 minutes.
2. Add the tomatoes (including any juices) and cumin and cook for 2-3 minutes.
3. Cut the corn kernels off the cob (reserve as much of the liquid that comes out if it as well). Add the corn (and any corn juices), beans, chopped jalapeño and vegetable stock.
4. Simmer, covered for about 10 minutes. Remove lid and simmer for a further 10-15 minutes, or until the liquid has reduced.
5. Season to taste with salt and pepper and serve hot.

Serves 4

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