Caribbean Succotash
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Peeled Carrots (diced)2 tbsps
Olive Oil1 cup
Onion (chopped)1 cup
Zucchini (diced)1 cup
Red Bell Pepper (diced)1.5 tsps
Thyme (minced fresh)Directions:
1
Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes
2
Using slotted spoon, transfer fava beans to medium bowl
3
Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes
4
Drain and transfer carrots to small bowl
5
Heat oil in heavy large skillet over medium-high heat
6
Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme
7
Sauté until beginning to soften, about 3 minutes
8
Add corn, diced cucumber, and reserved carrots; stir 1 minute
9
Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg
10
Stir until heated through, about 1 minute
11
Season succotash to taste with salt and pepper
12
Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes
13
Using slotted spoon, transfer fava beans to medium bowl
14
Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes
15
Drain and transfer carrots to small bowl
16
Heat oil in heavy large skillet over medium-high heat
17
Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme
18
Sauté until beginning to soften, about 3 minutes
19
Add corn, diced cucumber, and reserved carrots; stir 1 minute
20
Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg
21
Stir until heated through, about 1 minute
22
Season succotash to taste with salt and pepper