I’m always on the lookout for interesting vegetable recipes. I recently received a subscription to Bon Appetit magazine and I found this recipe in my first issue. I love the flavor combination of all of the vegetables, and the coconut milk and nutmeg make a nice light sauce to accompany them. I’ve made this twice already. It makes a nice side dish for dinner, and it also makes a great lunch. Serve it over rice and it’s a nice, light vegetarian meal.
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Recipe from Bon Appetit, January 2011
2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled Persian cucumber or English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg
Cook fava beans (or lima beans) in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
Yield: 6 – 8 servings