Sweet Summer Succotash
When I was in middle school, I went to dances on Friday nights. The boys and girls, from the surrounding Catholic schools, gathered in a gym/cafeteria to bust our finest moves. Providing you left enough room for the Holy Spirit, you were free to dance with anyone you wanted. However, like most guys, I remained on my designated side of the dance floor working up the courage to ask someone to dance. Sure there might have been one or two group dances, and of course everyone gathered to watch the “break-dancers,” but most of the night was spent finding the perfect partner for the final dance. Each dance ended with Led Zepplin’s Stairway to Heaven. For 8 glorious minutes, one could spend what felt like an eternity in the arms of that special someone. And who knew, if it worked out, maybe that special someone might even be willing to “go with you” that following Monday.
So what do “slow-dances” have to do with amazing vegan cooking? Well, nothing really, except the fact that I have been absent from this blog for a while. And, it hasn’t been because I have been out of the kitchen. In fact, I have been quite busy working on some new recipes. I was just waiting for the right song to make my move and get back out on the dance floor. It sometimes (okay rarely) worked back then, but I am confident it will work now.
Therefore, may I have this dance while we discuss my latest amazing vegan recipe: SUMMER SUCCOTASH? Sweet corn will be in season soon, and I can’t think of a better way to showcase it. Now, I cannot claim this one as my own. I actually found it in a July/August 2015 issue of Cook’s Illustrated. They listed it as a side dish, but I upped the bean quotient making it a full meal unto itself. So, as you head into the kitchen, leaving some room for the Holy Spirit, sway back and forth to the immortal words of Robert Plant and cook this dish for supper. You won’t be sorry, and we can discuss the status of our relationship on Monday.
Ingredients
- 2 15oz. Cans of Butter Beans
- 2 Tsp. Lemon Juice
- 1 Tbs. Vegan Butter (optional)
- 1 Small Onion (diced)
- 1 Red Bell Pepper (diced)
- 2 Tsp. Dried Thyme
- 4 Garlic Cloves (minced)
- 4 Ears Sweet Corn
- 2 Tbs. Fresh Parsley (minced)
- Pinch of Cayenne Pepper (optional)
- Salt & Pepper to your taste
Instructions
Preheat your oven to 400 degrees. Wrap your ears of corn in foil adding a teaspoon of water to each one. Wrap tight and roast in the oven for 25 minutes. You can also roast your corn on a grill over indirect heat for the same amount of time. The original recipe doesn't call for roasting, but I think this process adds to the corn's sweetness.
While the corn roasts, rinse and drain your beans, but make sure you reserve the liquid from one of the cans. You will add this in at the end to bring the dish together. Once the corn has finished cooking, let cool, and slice the kernels off the cobs. Set the kernels to the side.
Now melt the butter over medium heat in a large skillet. If want to forgo the butter, you can use a bit of olive oil or vegetable broth. Next, add in the onions and peppers and sautee for 3-5 minutes or until the veggies begin to soften. Then add in your garlic, thyme, and cayenne pepper. Cook until fragrant (about a minute).
Finally, add in the beans and corn, cook for 3-5 minutes stirring occasionally. Once the beans and corn are heated, pour in the reserved bean liquid and the lemon juice. Cook for another 1-2 minutes or until everything is nice and hot. Finish with your minced parsley.
Notes
Original Recipe from the July/August 2015 issue of Cook's Illustrated
It is great to be back. Thanks for the dance, and I hope you enjoyed dinner. I’ll be back next week. So, save me some room on your dance card. We don’t have to “go-together.” We can just spend some time in the kitchen. And remember…“There’s a lady who’s sure, All that glitters is gold, And she’s buying a stairway to heaven.” Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Yummy, makes me want to cook.
Can’t wait to hear how it turns out. Send me a pic of the finished product 🙂