Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

http://www.eatingwell.com/recipes/black_bean_hominy_succotash_with_barbecued_portobello_mushrooms.html

From EatingWell:  May/June 2008

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.

6 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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

Per serving : 251 Calories; 6 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 10 g Protein; 9 g Fiber; 559 mg Sodium; 806 mg Potassium

2 Carbohydrate Serving

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

Tips & Notes