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New Year’s Confetti Succotash

Adapted for Lydia’s (we multiplied by 3, added tofu and served it over a brown rice/wild rice/barley mix) from Bon Appetit magazine, this Caribbean Coconut succotash was a major hit.  We’ll definitely be making this one again.


2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled Persian cucumber or English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg

Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.

Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

We added sauteed tofu to the mix, just for fun!

Read More http://www.epicurious.com/recipes/food/views/Caribbean-Succotash-363249#ixzz1AI1ht27w

-prepared by Richard and Paul at St. Lydia’s on January 2, 2011

Posted in: Recipes

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