Recipe

Black Bean N Hominy Succotash With Barbecued Portobello Mushrooms Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 5 months ago Smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with Cornbread and an avocado-and-tomato salad.EatingWell Magazine May/June 2008 Prep:10m Cook:30m Servings:6	Mystic_rive
	very different with peppers zucchini beans hominy

Does this look good? Yeah! / Nope

Fans

jo_jo_ba

bluewatera

minitindel

waterlily

Ingredients

2 tablespoons canola oil

6 large portobello mushroom caps, gills removed (see Tip)

1 medium zucchini, cut in half lengthwise

1 small red bell pepper, cut into quarters

2 ears of corn, husked

1/4 cup cider vinegar

2 teaspoons light brown sugar

1 teaspoon smoked or hot paprika

3/4 teaspoon salt, divided

1 15-ounce can black beans, rinsed

1 15-ounce can hominy (see Shopping Tip), rinsed

1 10-ounce package frozen baby lima beans, cooked according to package directions

6 teaspoons prepared barbecue sauce

6 teaspoons toasted salted pepitas (optional)

Directions

Preheat grill to medium-high.

Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. 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.

Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.

Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.

Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

TIP: Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Recent Gawkers

jabec

waterlil

snomama

mommardz

eireann

sjhala

trigger

minitind

turtle66

bluewate

mystic_r

Not quite what you're looking for? See more Vegetarian / Vegetarian

Or see more just like this

Comments

bluewaterandsand 1 year, 5 months ago said:
It sure looks delicious! It's been a long time since I have had hominy.

turtle66 1 year, 5 months ago said:
Mmm nice.

minitindel 1 year, 5 months ago said:
Oooooooooooothat looks great yum

trigger 1 year, 5 months ago said:
This recipe has a great amount of different textures and flavors, smoky and savory a tremendous treat for the pallet and the eye. Flagged as beautiful, you have my 5 fork rating. When are you going to make this for me?
Michael

Add a Comment