I would like to start by being honest. I made this at the beginning of October. Yes a month and a half ago. I have no idea why I never got around to sharing it with you. The reason I am sharing it with you today is less than glamorous- it gets dark to early.
I am becoming increasingly picky about the pictures I post. I prefer taking pictures in natural lighting and by the time dinner is made and ready to shoot it is pitch dark. My florescent kitchen lights are useless. It makes me cranky. Recently we have made chantrelle mushroom risotto, mushroom stroganoff, amazing quiche, and so many more delicious fall recipes. All of them were devoured before daylight and thus have escaped my camera lens. It is driving me mad. I so want to share these recipes with you! Suggestions? Other than building myself a studio of course….
Just to let you know if you run for president on a platform of abolishing the switch out of daylight savings every fall and a free pound of coffee for all you will have my vote.
Enough of my whining. I present you to you a quick weeknight dinner- succotash. Simply meaning a dish of corn and beans (traditionally lima beans) this meal was a depression staple as the ingredients were cheap. My version comes from my best friend’s mother whom we all call Lady. She made this in my home and we have made it her way ever since. It is lovely in the summer when the corn is fresh off the cob and the pepper still warm from the garden. However it is a wonderful throw together dinner if you have frozen corn and frozen chopped up pepper in the freezer (both available at Trader Joes!). Again we always have these ingredients on hand at my house. We are strange like that.
- 2 ears of fresh corn kernels cut off or 1 bag of frozen corn
- 1-2 bell peppers (any color will do and you can use frozen) chopped
- 1 can black beans (can sub white, kidney, etc) drained and rinsed
- 1 tsp salt
- 1/2 tsp cumin
- 1 large pinch red pepper flakes or more to taste
- 1 tbs olive oil
- Toppings of your choice- cheese, sour cream, chives
- Heat a large saute pan over medium high heat. Once hot place oil in the pan followed by the peppers. Cook until peppers just start to soften, 4-5 minutes. Add the rest of the ingredients and saute till corn is cooked to your liking. I prefer my corn on the crunchy side so it takes about 7 minutes for me. Spoon in to bowl and top with cheese. Makes great leftovers.