Black Bean N Hominy Succotash With Barbecued Portobello Mushrooms
From mystic_river1 15 years ago
- 30 minutes to make
- Serves 6
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
Ingredients
- 2 tablespoons canola oil shopping list
- 6 large portobello mushroom caps, gills removed (see Tip) shopping list
- 1 medium zucchini, cut in half lengthwise shopping list
- 1 small red bell pepper, cut into quarters shopping list
- 2 ears of corn, husked shopping list
- 1/4 cup cider vinegar shopping list
- 2 teaspoons light brown sugar shopping list
- 1 teaspoon smoked or hot paprika shopping list
- 3/4 teaspoon salt, divided shopping list
- 1 15-ounce can black beans, rinsed shopping list
- 1 15-ounce can hominy (see Shopping Tip), rinsed shopping list
- 1 10-ounce package frozen baby lima beans, cooked according to package directions shopping list
- 6 teaspoons prepared barbecue sauce shopping list
- 6 teaspoons toasted salted pepitas (optional) shopping list
How to make it
- 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.
People Who Like This Dish 3
- waterlily Joplin, MO
- minitindel THE HEART OF THE WINE COUNTRY, CA
- bluewaterandsand GAFFNEY, SC
- jo_jo_ba Oshawa, CA
- trigger MA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 6 people-
It sure looks delicious! It's been a long time since I have had hominy.
bluewaterandsand
in GAFFNEY loved it
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Oooooooooooothat looks great yum
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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