Foods ladened with flavorful spices achieve several goals in your healthy eating life. They boost your metabolism, decrease inflammation, and may contribute to a healthier digestive system. This yummy version of succotash is fresh, crunchy and full of flavor. Topped with cayenne dusted ricotta and broccoli sprouts, your taste buds will be as tickled as your waistline.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 white onion, cubed
- Salt and pepper to taste
- 1/2 tsp Andalusian paprika
- 1 tsp apple cider vinegar
- 3 large tomatoes, cubed
- 1 jalapeño pepper, minced
- 1 poblano pepper, minced
- 10 cherry tomatoes, de-seeded and cubed
- 4 ears of corn
- 2 cups fresh butter beans (shelled)
- 1/2-3/4 cup ricotta cheese
- dried Cayenne pepper for dusting
- 1/2 cup broccoli sprouts
Put the water on to boil the corn first. While it’s heating, heat your oven to 350 and on a baking sheet, spread out the lima beans and bake for 10-12 minutes. They should be edible but still a tad hard.
The corn should take no longer than 5 minutes in boiling water if it’s fresh (and hopefully local). After it’s cooked, let it cool for a bit.
In a skillet over high heat, drizzle olive oil in your pan and cook garlic for about a min. Lower your heat and add onions, cooking them until translucent. Do not brown them. Add paprika and vinegar and simmer for 5-6 min. Burner should be low, and you may want to cover it to retain the fluid level. Now you want to add the peppers. Depending on how spicy you want your dish to be, you might add half, cook for another 5-6 min, and taste (remember that the other ingredients will mask the peppery taste a bit). Then add the rest if you like. At this point, your sauce is ready!
By now, you should be able to cut the corn off of the cobs and place in a large mixing bowl. Toss the quartered cherry tomatoes in and set aside for the last step.
The lima beans should have come out of the oven at this point and now need a tiny bit more attention before getting mixed in. With a little drizzle or better yet spray of olive oil in a skillet, brown them slightly for an added crunch that will make a huge difference.
Add beans to bowl, then the sauce, then toss it all up, gently but thoroughly. Serve on a bowl or plate with a dollop of ricotta cheese. Dust it with a bit of cayenne pepper if you dare and then we added baby broccoli sprouts. Which I grew on my kitchen windowsill! Enjoy.