Some people love traditional succotash (at a minimum, green lima beans and corn), and some people hate it. Here’s an updated version to please everyone! Lots of ingredients, but as usual, include only what you like or what you have on hand. Great served over brown rice or your pasta of choice.
Ingredients
- uncooked white beans of choice, soaked in water for a few hours or overnight, or canned white beans, rinsed and drained
- olive oil
- onion, diced, or spring onion, white part diced and green tops sliced
- mushrooms, sliced
- potatoes, cubed
- green beans, cut into 1-inch pieces
- summer squash (such as zucchini, patty pan, crookneck, or opo), cut into quarter-moons
- jalapeño chile, minced
- super-firm tofu, cubed
- vegetable broth or water
- corn kernels
- garlic, minced
- turmeric powder
- freshly ground pepper
- fresh or dried basil
- fresh or dried thyme
- a spoonful of miso
Method
- If using uncooked white beans, cook the beans in a saucepan, pressure cooker, or Instant Pot with some olive oil, onion, and dried thyme until completely soft. Set aside. If using canned white beans, add them to the stew when directed in step 2.
- In a large frying pan over medium heat, warm some olive oil. Add the onion and cook until soft and barely golden. Add the mushrooms and potatoes and cook until the mushrooms start to brown. Stir in the green beans, summer squash, jalapeño, and tofu and cook until the green beans begin to turn bright green, adding some broth or water so the mixture doesn’t stick. Stir in the white beans, corn, garlic, and turmeric. Cook until everything is heated through, about 5 minutes longer.
- Turn off the heat. Scoop a ladle of some of the hot stew liquid and dissolve the miso into the liquid. Pour back into the stew and stir to combine. Stir in basil and thyme. Taste and adjust the seasoning with more miso and herbs and serve.
Veghead, Etc. 