This is just a suggestion, but the first day, I would make corn on the cob by using your favorite method, and make all of it. I’m sure you may have left over corn, and that is exactly what I had in mind for with this recipe. Also, I googled southwest succotash, and so many variations came up, some had squash, some had lima beans, and then there is my recipe, I’m not sure there is a right or wrong with this, I just thought the name was catchy.
3 ears of corn, cut from the cob
2 tomatoes diced
1 lb of black beans shelled
1 pimento pepper chopped
garlic, as much or as little as you like
butter or margarine
salt and pepper to taste
In a saucepan cover black beans with water and bring to a boil. Simmer 20 minutes then drain. Add remaining ingredients and simmer for 5 minutes or until heated through. Season and serve.
I feel the need to “spill the beans” now and show you what you are getting.
So I’m not trying to push some old forgotten beans on you guys, so please don’t toss them thinking that! (It has happened, unfortunately!) These are black beans “Turtle Soup” is the variety. They need to be shelled like peas. As they are fresh, they don’t take nearly as long to cook as dry black beans, and no need to soak them overnight. Just shell them and cook them for about 20 minutes in boiling water.
Queso Blanco Stuffed Peppers
6-8 peppers seeded with the tops cut off
3/4 lb queso blanco
Using your hands, a spoon or whatever works for you, fill peppers with cheese. Place on a baking sheet and brush with olive oil, making sure to cover top and bottom. Bake at 375 for 15-17 minutes and serve.
So this is what we are getting this week:
3. Sweet Corn
4. Black Beans
5. Burgundy Beans
9. Seasoned Queso Blanco and tomatillos for our vegans
10. Maybe some baby lettuce? I hope!
And I’ll leave you with these photos of my favorite spot in the garden right now-
One thought on “Week 15 Southwest Succotash”
I love that you disn’t use Lima beans – not my favorite!