Beans and Rice Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

Recipe Image

This dish is savory and a little sweet. Because it only takes a few minutes to make, it is deceptively delicious. Its flexibility makes it a party favorite because it tastes great cold, warm or somewhere in between.

INGREDIENTS

• 1 can (15 oz) kidney beans and or black beans
• 1 can (15 oz) white beans (e.g., navy beans)
• 3 scallions, rinsed, chopped
• 1 medium green or red pepper, chopped
• 1⁄2 cup dried cranberries or raisins, coarsely chopped
• 1⁄4 cup raw, hulled pumpkin, sunflower seeds or a combination
• 1 cup cooked brown rice
• 1⁄2 cup Basic Dressing, see recipe on this website
• 3⁄4 teaspoon Kosher salt
• Freshly ground pepper
• 1 teaspoon curry powder (optional)
• 4 cups or two large handfuls rinsed baby spinach or arugala

INSTRUCTIONS

1. Mix all the ingredients together, except for the greens.
2. Toss the beans with the greens of choice. Season with additional salt and freshly ground pepper to taste.

NOTES

Happy Eating!

Succotash with Cremini Mushrooms and Buratta

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

Recipe Image

Succotash is one of those dishes made many different ways depending on where it reigns from in the south. Sometimes there’s okra added and sometimes there’s not, sometimes pork and sometimes no pork. The one thing succotash always is–is delicious. This succotash uses cremini mushrooms to give it an earthy flavor. Instead of cream, I use butter to keep the colors fresh and bright. It’s topped off with creamy Burrata which just seems to pull all the flavors together. This is a fantastic summertime meal. Serve with crusty bread and good beer.

INGREDIENTS

• 2 cups frozen baby lima beans
• 
1 small sweet onion such as Vidalia, chopped about a cup
• 
1-1/2 cups frozen okra, sliced
• 
1 garlic clove, minced
• 
3 cups fresh corn kernels about 4 ears or 3 cups canned corn, drained
• 2 medium poblano peppers, chopped
• 1 lb cremini mushrooms, trimmed, rinsed and sliced thick
• 8 oz Burrata cheese
• 
3 tablespoons butter
• 
1 cup tomatoes, chopped or cherry tomatoes

• 1/4 cup thinly sliced fresh basil
• 1 1/4 teaspoons kosher salt
• 1 teaspoon smoked paprika

• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Place lima beans and okra in a medium saucepan, and add water to cover. Bring to a boil and then lower heat to simmer.and cook for Drain and set aside.
2. To a medium sauté pan, over medium high heat, add the 1/2 the olive and sauté the mushrooms until lightly browned, 8-10 minutes. Remove mushrooms and set aside.

To the same pan, over medium heat- heat, add rest of the olive oil, chopped onion, garlic and poblano pepper. Cook for 4-6 minutes. Add tomatoes and cook for 3-4 minutes. Reduce heat and add Lima beans, corn and okra
3. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat. Sprinkle paprika over the vegetables and gently stir.
4. Break up Barata with your hands and nestle into the succotash. Sprinkle with kosher salt and freshly ground pepper. Garnish with basil.


NOTES

Happy Eating!