Black Bean Hominy Succotash With Barbecued Portobello Mushrooms Recipes

BLACK BEAN & HOMINY SUCCOTASH WITH BARBECUED PORTOBELLO MUSHROOMS

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms image

It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it. 25

Categories Low Calorie Vegetables Low-Fat Vegetarian Barbeque Mushrooms Mushrooms Corn Healthy Light

Time 40m

Yield 6

Number Of Ingredients 24

Ingredients

mushrooms, portabello
zucchini
sweet red bell peppers
corn
apple cider vinegar
brown sugar, light
paprika
salt
black beans
hominy, whole, canned
baby lima beans
barbecue sauce
mushrooms, portabello
zucchini
sweet red bell peppers
corn
apple cider vinegar
brown sugar, light
paprika
salt
black beans
hominy, whole, canned
baby lima beans
barbecue sauce

Steps:

Preheat grill to medium-high. 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. Whisk vinegar, brown sugar, paprika and ¼ 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. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into ¾ inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining ½ teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).

Nutrition Facts :

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