Three Bean Succotash
This is my version of succotash. I created this recipe one summer when I had an abundance of all three fresh beans in my garden. My family could not get enough of it (although they tired easily of shelling the beans!) Go ahead and try this recipe, and I bet you will find it even more tasty than the original.
If you prefer, you may substitute dry beans for canned, or frozen, but be sure to always buy organic beans when in a can. If using frozen, you do not need to cook ahead. Just add to pot with rest of ingredients. Beans and other foods are lined with BPA (also contained in plastic, such as water bottles). Research has shown that BPA can seep into food or beverages from these containers. Studies have shown that exposure to BPA has a possible effects on the brain, development of fetuses, infants, and children, as well as behavior.
1 cup lima beans, cooked
1 cup black-eyed peas, cooked
1 cup soy beans, cooked (always buy organic)
1 tablespoon coconut oil, or butter
2 slices bacon (optional)
1 medium onion, finely chopped
1 chopped red pepper
1 cup frozen or canned corn, drained (save the water for soups)h
1/4 cup water
1 tablespoon butter
salt and pepper to taste
dash or two cayenne pepper to taste.
In a saucepan, heat oil, and cook bacon (optional) till crisp. Add onion and saute till soft. Add red pepper until tender about 1 minute. Stir in beans, corn, and water. Cover and bring to a simmer till beans are tender. Stir in butter and seasonings to taste.
Serve with rice or quinoa to make a complete meal.