Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms
It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
mushrooms, portabello
caps, gills removed |
*
|
| 1 | medium |
zucchini
cut in half lengthwise |
|
| 1 | small |
sweet red bell peppers
cut into quarters |
|
| 2 | each |
corn
husked |
*
|
| ¼ | cup |
apple cider vinegar
|
|
| 2 | teaspoons |
brown sugar, light
|
|
| 1 | teaspoon |
paprika
smoked or hot |
|
| ¾ | teaspoon |
salt
divided |
|
| 15 | ounces |
black beans
rinsed |
|
| 15 | ounces |
hominy, whole, canned
rinsed |
* |
| 10 | ounces |
baby lima beans
package frozen, cooked according to package directions |
* |
| 6 | teaspoons |
barbecue sauce
prepared |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
mushrooms, portabello
caps, gills removed |
*
|
| 1 | medium |
zucchini
cut in half lengthwise |
|
| 1 | small |
sweet red bell peppers
cut into quarters |
|
| 2 | each |
corn
husked |
*
|
| 59 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
brown sugar, light
|
|
| 5 | ml |
paprika
smoked or hot |
|
| 3.8 | ml |
salt
divided |
|
| 433.5 | ml/g |
black beans
rinsed |
|
| 433.5 | ml/g |
hominy, whole, canned
rinsed |
* |
| 289 | ml/g |
baby lima beans
package frozen, cooked according to package directions |
* |
| 3E+1 | ml |
barbecue sauce
prepared |
*
|
Directions
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 ¼ 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 ¾ inch pieces.
Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining ½ 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).
