This classic American dish is good to serve either on its own as a light meal, or alongside other dishes for a main meal. I especially like it with tofu steaks or a bean burger and a big pile of spinach. I also think it would make a good stuffing for baked squash.
For ease and cheapness I’ve mainly used frozen vegetables here, principally sweetcorn (which I can get for about 99p a kilo from the supermarket’s ‘value’ range) and broad beans, but you could use fresh; especially at this time of year when a lot of people are harvesting lovely fresh produce from gardens and allotments.
A traditional recipe will typically use bacon for fat and flavour, I’ve subbed with what is perhaps my favourite spice for vegan cooking, smoked paprika.
Succotash with Rice
- Cook 8oz of brown basmati rice until tender (it usually takes me 22 minutes) then drain and set to one side.
- Simmer 8oz frozen baby broad beans in a large pan of hot water for about five minutes, add 8oz frozen sweetcorn kernels bring back up to a simmer and cook for a further five minutes. When vegetables are tender drain and put to one side.
- Heat 2 – 3 tblsp olive oil in a large pan and add 1 finely diced onion and half a bulb finely sliced garlic. Saute till tender then add two diced peppers. Saute until pepper is tender. Add 1 heaped tsp smoked paprika and 1 tsp chilli powder and cook for a couple more minutes.
- Toss the cooked beans and sweetcorn into the pan with the onions and pepper and stir through. Salt to taste.
- Then a) either serve the succotash over the rice, or b) add the rice into the pan with the vegetables and serve mixed together.