Succotash with Rice

Succotash with Rice

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

  1. Cook 8oz of brown basmati rice until tender (it usually takes me 22 minutes) then drain and set to one side.
  2. 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.
  3. 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.
  4. Toss the cooked beans and sweetcorn into the pan with the onions and pepper and stir through. Salt to taste.
  5. Then a) either serve the succotash over the rice, or b) add the rice into the pan with the vegetables and serve mixed together.
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