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Originally a Southern dish, succotash has many variations. This simple, hearty side dish has contrasting colors and earthy flavors that, like a stew, just get better with reheating.
From: Celebrating the Seasons by John Littlewood

Serves 6

• 1 1/2 cups Black beans (recipe follows), or 1 (15-ounce) can, rinsed and drained
• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 2 red bell peppers, diced
• 1 tablespoon minced fresh garlic
• 1 (15-ounce) can white or yellow hominy, rinsed and drained
• 1 (8-ounce) can diced tomatoes in their juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground celery seed

Make Black beans.

2. Heat the oil over high heat in a large saute pan, until it is almost smoking. Add onion and peppers, and stir rapidly for a minute, or until slightly browned.

3. Stir in garlic, then remaining ingredients. Cook 3 to 5 minutes, stirring often, until heated through.

• Substitute frozen baby lima beans, butter beans, or cooked green beans for the black beans. Cooking time will be slightly longer.
• Try adding 1/4 cup whipping cream or 1/4 cup Three Chile puree and heat through at the end.


• 1/2 cup dried black beans
• 2 cups water

1. Check beans and remove any stones; rinse well.
2. Bring water and beans to a boil in a small saucepan. Reduce heat to very low and simmer, covered, 45 minutes to 1 hour or until tender.
3. Drain well in a colander.

Note:  Cooked black beans freeze well.



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