Black Bean and Hominy Succotash With Grilled Portobello Mushroom |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sounds great and placed here for safe keeping as it's just about grilling time here in the midwest! Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad. per Eating Well (May/June 2008). 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 corn, husked |
1/4 cup cider vinegar |
2 teaspoons light brown sugar |
1 teaspoon smoked paprika |
3/4 teaspoon salt, divided |
1 (15 ounce) can black beans, rinsed |
1 (15 ounce) can hominy, 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:
1. Preheat grill to medium-high.
2. 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.
3. 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.
4. 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.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
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