I’ll admit it, I was one of those strange kids who liked lima beans. I know they are among the poor vegetables that often end up the butt of jokes, but I don’t care. I love their mild taste and creamy texture.
Still, I know I’m in the minority with my lima bean love; many people see traditional lima bean-corn succotash as nothing more than a funny-sounding part of a cartoon duck’s catchphrase.
So for those of you who don’t care for lima beans, this recipe is for you!
Several Bean Succotash
1 cup dry 16-bean blend, rinsed, sorted, soaked, and drained
2 tablespoons barbecue sauce
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 red bell pepper, diced
3 large green onions, sliced
2 cups fresh or frozen corn kernels
Salt and pepper to taste
- Place soaked beans in a large pot with about 6 cups water. Bring to a boil, reduce heat, and simmer 35-45 minutes, until large beans are tender. [Note: Beans can also be cooked in a slow cooker or pressure cooker]
- While beans are cooking, stir together the barbecue sauce, vinegar, and olive oil in a large bowl with a lid. Add the peppers and onions.
- Before draining the beans, add the corn to the pot, and heat until just boiling. Drain and rinse the beans and corn.
- Add the beans and corn to the large bowl. Stir until mixture is evenly coated. Refrigerate for at least 2 hours before serving.
Copyright 2019 Monica Portogallo