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By Karin Calloway
Succotash is an old-time side dish, and in its simplest form is just lima beans and corn simmered in a saucepan. But chefs all over the country are coming up with new versions that are packed with flavor.
My Southwestern Succotash is the perfect replacement for pinto beans on a Southwestern menu, and it’s loaded with vegetables. The usual limas and corn are present, along with diced zucchini and yellow squash. Chopped shallots provide a nice flavor base, and diced red bell pepper gives the dish added color. A sprinkling of ground cumin is the Southwestern secret ingredient here.
I like to serve this veggie-packed sauté with the Chile-Rubbed Tenderloin posted on this site, but it also makes a wonderful base for grilled or roasted sea bass, salmon or Mississippi farm-raised catfish. Just rub your fish of choice with some Southwestern seasonings and grill or roast (at 400 degrees) for about 10 minutes per inch of thickness.
Makes 6 to 8 servings.