Skip to content

Succotash

January 25, 2011

by Chef Michel Nischan, on PBS.org

Ingredients

  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving)
  • 2 cups Italian black coco beans (or any other fresh shell bean)
  • 4 cups trimmed snap beans, any color
  • 1 cup fresh Native American grinding corn (regular corn can be substituted)
  • 2 cups vegetable stock
  • 5 sage leaves, julienned
  • 4 tablespoons sweet butter
  • Sea salt and freshly ground pepper to taste

Directions

1. Sauté onion in olive oil until translucent. Add Italian black coco beans, native corn, and raw pumpkin.

2. Cover with vegetable stock and simmer until all ingredients are tender and the stock has reduced, about 35 to 40 minutes.

3. Add trimmed snap beans and gently stir in sage leaves, sweet butter, and sea salt and pepper to taste.

4. Serve in hollowed-out pumpkin shell.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: