Black Bean & Hominy Succotash w/ Bbq'd Portobellos

[Guest guest]

I found this recipe through " Eating Well " and finally got to try it

out... YUM. Hope you enjoy....

 

Here smoky-flavored grilled mushrooms are served over a

black-bean-and-hominy succotash. Serve with: Cornbread and an

avocado-and-tomato salad.

 

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

 

Makes 6 servings

 

ACTIVE TIME: 40 minutes

 

TOTAL TIME: 40 minutes

 

EASE OF PREPARATION: Easy

 

2 tablespoons canola oil

6 large portobello mushroom caps, gills removed (see Tip)

1 medium zucchini, cut in half lengthwise

1 small red bell pepper, cut into quarters

2 ears of corn, husked

1/4 cup cider vinegar

2 teaspoons light brown sugar

1 teaspoon smoked or hot paprika

3/4 teaspoon salt, divided

1 15-ounce can black beans, rinsed

1 15-ounce can hominy (see Shopping Tip), rinsed

1 10-ounce package frozen baby lima beans, cooked according to package

directions

6 teaspoons prepared barbecue sauce

6 teaspoons toasted salted pepitas (optional)

 

1. Preheat grill to medium-high.

2. Brush tops of mushrooms caps and both sides of zucchini and bell

pepper with oil. Grill along with corn, turning occasionally, until

tender and lightly charred on all sides, 5 to 6 minutes for the

mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.

3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a

large skillet. Add the grilled mushroom caps and turn to coat. Bring

to a boil over medium heat. Remove the pan from the heat. Transfer the

mushrooms to a cutting board.

4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and

bell peppers into 3/4-inch pieces. Add to the marinade in the pan

along with black beans, hominy, lima beans and the remaining 1/2

teaspoon salt. Return the pan to medium heat and cook, stirring, until

the succotash is heated through, 3 to 5 minutes.

5. Slice the mushroom caps and serve on top of the succotash. Garnish

with a dollop of barbecue sauce and pepitas (if using).

 

NUTRITION INFORMATION: Per serving: 251 calories; 6 g fat (0 g sat, 3

g mono); 0 mg cholesterol; 42 g carbohydrate; 10 g protein; 9 g fiber;

559 mg sodium; 806 mg potassium.

Nutrition bonus: Vitamin C (45% daily value), Potassium (23% dv),

Selenium (17% dv), Vitamin A (15% dv).

2 Carbohydrate Servings

Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

 

Tip: The dark gills found on the underside of a portobello mushroom

cap are edible, but can turn a dish an unappealing gray/black color.

Remove the gills with a spoon, if desired.