American, Southwestern Recipes
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Big Bowl With Spicy Brown Bean, Squash and Corn Succotash
This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn. If you have a problem liking succotash, it’s probably because of the lima beans, which have a mealy consistency that is not to everybody’s taste. What’s not to like, though, if you use another bean? Pintos or borlottis are great, and Good Mother Stallards from Rancho Gordo are luxurious. This succotash has some spice to it, a nice contrast to the sweet corn. Make sure to hold onto the bean broth. I like bulgur with this, but any grain will work.
15mServes 6