How to make it

  • To prepare with canned beans: Omit step 1 and substitute 1 can (15 ounces) black beans, drained and rinsed, and 1 cup frozen baby lima beans, thawed, for the heirloom beans. Add to the skillet with the corn, lime juice and seasonings.
  • --------------------------------------------
  • Preparation
  • --------------------------------------------
  • Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside.
  • Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat.
  • Add bell pepper and onion; cook and stir 1 minute or until slightly softened.
  • Add cooked black beans and lima beans, corn, lime juice, 1 teaspoon of the oregano, 1/2 teaspoon of the sea salt, and 1/4 teaspoon each of the cumin and pepper; cook 1 minute or until heated through.
  • Spoon succotash into medium bowl. Cover to keep warm.
  • Mix cornmeal and remaining ¼ teaspoon each oregano, sea salt, cumin and pepper in shallow dish.
  • Pat scallops dry with paper towels.
  • Lightly coat scallops in cornmeal mixture.
  • Heat remaining 2 tablespoons oil in same nonstick skillet on medium-high heat.
  • Add scallops; cook 3-4 minutes or until crust is golden brown and scallops are opaque, turning once.
  • To serve, spoon succotash onto serving plates.
  • Arrange scallops over succotash.
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    " It was excellent "
    beethovens5th ate it and said...
    I hope you dont have many more recipes I will be here all nite!
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