Big Bowl With Spicy Brown Bean, Squash and Corn Suc

Name: Big Bowl With Spicy Brown Bean, Squash and Corn Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small red or yellow onion, chopped; 1 1/4 pounds summer squash, diced (about 4 cups); Salt to taste; 2 garlic cloves, minced; Kernels from 2 ears corn; 2 serrano or jalapeno chiles, minced; Freshly ground pepper; 3 cups cooked brown beans, such as Good Mother Stallards, pintos or borlottis, with broth; 1/4 cup chopped cilantro (more to taste), plus cilantro sprigs for garnish; 4 to 5 cups cooked quinoa, brown rice, wild rice, or bulgur (to taste); 1/2 cup crumbled queso fresco or feta

Servings: persons

2 tablespoons extra-virgin olive oil
1 small red or yellow onion, chopped
1 1/4 pounds summer squash, diced (about 4 cups)
Salt to taste
2 garlic cloves, minced
Kernels from 2 ears corn
2 serrano or jalapeno chiles, minced
Freshly ground pepper
3 cups cooked brown beans, such as Good Mother Stallards, pintos or borlottis, with broth
1/4 cup chopped cilantro (more to taste), plus cilantro sprigs for garnish
4 to 5 cups cooked quinoa, brown rice, wild rice, or bulgur (to taste)
1/2 cup crumbled queso fresco or feta

1
Set a strainer or colander over a bowl and drain beans.
2
Set broth aside to use for moistening the succotash.
3
Heat olive oil in a large, heavy skillet over medium heat and add onion.
4
Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste.
5
Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes.
6
Add garlic and corn.
7
Cook for about 4 minutes, stirring often.
8
Add minced chile pepper and season with salt and pepper.
9
Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two.
10
Taste and adjust seasonings.
11
If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls.
12
Stir in cilantro and remove from heat.
13
Spoon grain of your choice into 6 wide or deep bowls.
14
Top with the succotash.
15
Moisten with more bean broth.
16
Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.

818

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small red or yellow onion, chopped, 1 1/4 pounds summer squash, diced (about 4 cups), Salt to taste, and more.

Yes, Big Bowl With Spicy Brown Bean, Squash and Corn Succotash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Bowl With Spicy Brown Bean, Squash and Corn Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions