Black Bean & Hominy Succotash with Barbecued Portob

Name: Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large mushrooms, portabello caps, gills removed; 1 medium zucchini cut in half lengthwise; 1 small sweet red bell peppers cut into quarters; 2 each corn husked; 1/4 cup apple cider vinegar; 2 teaspoons brown sugar, light; 1 teaspoon paprika smoked or hot; 3/4 teaspoon salt divided; 15 ounces black beans rinsed; 15 ounces hominy, whole, canned rinsed; 10 ounces baby lima beans package frozen, cooked according to package directions; 6 teaspoons barbecue sauce prepared

Servings: persons

6 large mushrooms, portabello caps, gills removed
1 medium zucchini cut in half lengthwise
1 small sweet red bell peppers cut into quarters
2 each corn husked
1/4 cup apple cider vinegar
2 teaspoons brown sugar, light
1 teaspoon paprika smoked or hot
3/4 teaspoon salt divided
15 ounces black beans rinsed
15 ounces hominy, whole, canned rinsed
10 ounces baby lima beans package frozen, cooked according to package directions
6 teaspoons barbecue sauce prepared

1
Preheat grill to medium-high.
2
Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil.
3
Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
4
Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet.
5
Add the grilled mushroom caps and turn to coat.
6
Bring to a boil over medium heat.
7
Remove the pan from the heat.
8
Transfer the mushrooms to a cutting board.
9
Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4 inch pieces.
10
Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt.
11
Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
12
Slice the mushroom caps and serve on top of the succotash.
13
Garnish with a dollop of barbecue sauce and pepitas (if using).

331

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 6 large mushrooms, portabello caps, gills removed, 1 medium zucchini cut in half lengthwise, 1 small sweet red bell peppers cut into quarters, 2 each corn husked, and more.

Yes, Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms 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!

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions