Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes, drained
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the red and green bell peppers and jalapeno pepper and continue to sauté for another 2-3 minutes.
4. Add the cumin, chili powder, and paprika and stir to combine.
5. Add the black beans, corn, and diced tomatoes and stir to combine.
6. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro (optional).
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 31g
- Protein: 8g
- Fiber: 8g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have canned corn, you can use frozen corn instead.
- If you don't have canned diced tomatoes, you can use fresh diced tomatoes instead.
Variations:
- Add cooked chicken or ground beef for a heartier meal.
- Top with shredded cheese for added flavor.
- Serve with tortilla chips for a crunchy texture.
Tips and tricks:
- Make sure to drain the canned beans, corn, and tomatoes before adding them to the skillet.
- Adjust the amount of jalapeno pepper based on your spice preference.
- If you want a creamier texture, you can add a dollop of sour cream or Greek yogurt.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with fresh cilantro or shredded cheese.
Garnishes:
- Fresh cilantro
- Shredded cheese
- Sour cream or Greek yogurt
Pairings:
- Serve with rice or quinoa for a complete meal.
- Pair with a side salad for added nutrition.
Suggested side dishes:
- Rice or quinoa
- Side salad
Troubleshooting advice:
- If the succotash is too dry, add a splash of water or chicken broth to the skillet.
Food safety advice:
- Make sure to cook the succotash to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Succotash is a Native American dish that traditionally includes lima beans and corn.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to complement a Mexican-inspired meal.
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