Black Bean Hominy Succotash With Barbecued Portobello Mushrooms Recipes

BLACK BEAN SUCCOTASH

Steps:

• Combine all ingredients in a small bowl. Season with salt and pepper to taste.

BLACK BEAN SUCCOTASH

Steps:

• Remove the seeds from the squash.
• Drain and rinse the black beans.
• Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
• In a non-stick skillet, add butter and olive oil over high heat.
• Add onions and peppers, cook about 3 minutes or until onions begin to soften.
• Add remaining veggies, cook 2 minutes.
• Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.

SUCCOTASH WITH HOMINY

Steps:

• Preheat the oven to 475 degrees.
• Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
• Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
• Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.