Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

1 Review
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 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)

Preparation

  • Active

  • Ready In

  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).
  • 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.
  • Shopping Tip: Hominy is white or yellow corn that's been treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets—near the beans—or at Latin markets.

Nutrition information

  • Per serving: 249 calories; 6 g fat(0 g sat); 10 g fiber; 41 g carbohydrates; 10 g protein; 72 mcg folate; 0 mg cholesterol; 11 g sugars; 2 g added sugars; 748 IU vitamin A; 28 mg vitamin C; 48 mg calcium; 3 mg iron; 551 mg sodium; 944 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

Reviews 1

July 08, 2013
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By: Beth
The flavor of summer! This is a family friendly recipe that is easy to modify, although it certainly doesn't need it. I did add quite a bit more of the vinegar/spice mixture and added grilled red onion. The hominy provided a corn tortilla taste that uniquely flavored the dish. Although this is a perfect vegan meal, we also grilled chicken breasts and had a small portion as well as salad with it. Pros: Flavors of summer, easy to modify Cons: Lots of chopping