Corn Succotash

New Release! 2010 Alexander Valley Cabernet Sauvignon

 

Corn Succotash

Beans, Peppers & Squash

This version of succotash is designed to use your summer/autumn garden produce. Feel free to mix up the varieties of vegetables you use; just make sure you include corn, onions, zucchini, peppers and some type of bean.

Serves 6

  • ½ red onion, sliced
  • ¼ cup olive oil
  • 6 ears yellow sweet corn, cut off cob
  • 2 green zucchini, diced
  • 4 roasted peppers, cleaned and small dice
  • ½ cup dry black beans, cooked
  • ½ cup dry cranberry beans, cooked
  • 2 cups chicken or vegetable broth
  • Salt and black pepper
  • ½ cup chives, chopped
  • 6 squash blossoms, julienned
  1. In a large braising pot over low heat combine the onions and olive oil. Cover with a lid and cook for 15 minutes, stirring every 2 minutes. If the onions begin to brown, turn down the heat.
  2. After the onions become soft, add the corn, zucchini, peppers, cooked beans, broth, salt and pepper. Turn the heat up to medium-high and bring to a gentle simmer. Simmer for 20 minutes, stirring every 2-3 minutes. Turn the heat off and let the stew rest for 10 minutes.
  3. Just before serving stir in the chives and squash blossoms.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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