 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Local island vegetables are used in this colorful dish offered at Jake's in Jamaica. Serve with brown rice or as a side dish with fish or chicken. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Ingredient Info: Double-peeled fava beans (beans that have been removed from their pods, then individually peeled) can be found at Middle Eastern markets. Unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets.
|
|