Corn Fava Bean And Cucumber Succotash Recipes

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CARIBBEAN SUCCOTASH



Caribbean Succotash image

Categories     Bean     Vegetable     Side     Dinner     Corn     Cucumber     Lima Bean     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled Persian cucumber or English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg

Steps:

  • Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
  • Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

CORN, FAVA BEAN, AND CUCUMBER SUCCOTASH



Corn, Fava Bean, and Cucumber Succotash image

During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this fresh, flavorful succotash recipe.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 8

1 cup fresh fava beans (from about 20 pods)
2 teaspoons canola oil
2 tablespoons finely diced white onion
1 English cucumber, peeled, seeded, and coarsely chopped
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from about 2 ears)
1/2 cup diced red bell pepper
2 teaspoons chopped fresh tarragon

Steps:

  • Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
  • Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
  • Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
  • Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.

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