This week's recipe puts a Brazilian twist on an American staple, succotash. It should be just the ticket in August, when millions of us watch the Olympics being played in Rio de Janeiro.
The classic version of succotash is a combination of fresh corn and lima beans (or some other shell bean), sometimes embellished with tomatoes or peppers.
This Brazilian version of succotash holds fast to the corn, but swaps out the lima beans for black beans, a staple of Brazilian cuisine. So are okra, coconut milk and cilantro, which I've also added.
Brazilian-Style Succotash
3 slices bacon
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 small serrano pepper, minced
8 ounces cherry tomatoes, halved, or quartered
1/2 pound fresh okra, trimmed and sliced 1/3-inch thick
2 tablespoons fresh lime juice
Salt
2 cups fresh corn kernels
1 (15-ounce) can black beans, rinsed
1/2 cup unsweetened coconut milk
1/2 cup cilantro, leaves and tender stems, chopped
1/3 cup chopped toasted peanuts
In a large skillet cook the bacon over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain; when it is cool, crumble and set aside.
Add the onion to the fat in the skillet and cook over medium heat, stirring occasionally until the onion is golden, about 8 minutes. Add the garlic and the serrano; cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally until they are softened. Add the okra, ½ cup water and lime juice along with a hefty pinch of salt; bring to a boil and simmer, stirring occasionally 2 minutes. Add the corn and simmer, stirring occasionally, 2 minutes. Add the black beans and coconut milk and simmer, stirring occasionally, until the mixture is heated through. Add the cilantro and salt to taste. Serve each portion sprinkled with the crumbled bacon and peanuts.
Makes 6 servings.
Nutrition information: Each serving contains approximately 250 calories, 9 g protein, 9 g fat, 31 g carbohydrate (6 g sugar), 2 mg cholesterol, 162 mg sodium and 8 g fiber.
Carbohydrate choices: 2.
Food on 07/27/2016