Slow Cooked: 200 exciting, new recipes for your slow cooker by Miss South

Author:Miss South [South, Miss]
Language: eng
Format: epub
ISBN: 9781473501829
Publisher: Ebury Publishing
Published: 2014-11-06T08:00:00+00:00

LATE SUMMER SUCCOTASH

A Native American invention, succotash is one of those dishes that everyone has a different recipe for. I like this late summer version that is light enough to eat when there is still warmth in the evenings, but that makes the most of the abundant harvest produce.

Fresh corn makes this dish something special, but it works just as well with frozen or tinned. It is especially good finished off with some cream or you can keep it dairy-free. You can cook the black-eyed beans from dried, making this very straightforward. I freeze Parmesan rinds for use in soups and stews where they add a deep flavour. Just add a little more seasoning if you don’t have any.

SERVES 2 WITH LEFTOVERS

350g corn, fresh, frozen and thawed or tinned

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

100g dried black-eyed beans

4 cloves of garlic, chopped

1 teaspoon dried oregano

1 tablespoon smoked paprika

1 × 400g tin chopped tomatoes

1 whole Scotch bonnet pepper

1 Parmesan rind (optional)

500ml hot vegetable or chicken stock

200g green beans, fresh or frozen and thawed

100ml double cream, to serve

salt and pepper

Shuck the ears of corn if you are using fresh corn. Do this by running a sharp knife down each side of the cob to loosen the kernels. If you are using frozen corn, make sure it is thawed. Drain the tinned corn and rinse.

Chop all the vegetables to the same 1cm size and place in the slow-cooker crock with the dried black-eyed beans, garlic and the corn. Add the oregano and paprika and stir to coat well. Pour the tomatoes over it. Stir again. Put the whole Scotch bonnet in to allow its flavour to infuse. Also add the Parmesan rind, if using (omit the Parmesan rind or use another Italian hard cheese instead to make this dish vegetarian), and pour the stock over it all.

Put the lid on the slow cooker and cook on high for 5–6 hours or low for 8–9 hours. Add the topped and tailed and halved green beans an hour before the succotash is ready to eat to steam lightly.

Remove the Scotch bonnet and the Parmesan rind. Ladle into bowls and stir in the cream to serve. Don’t add it to the main crock if you want to reheat the succotash for lunch or it will curdle. Add after heating.

This is a hearty, tasty and filling dish, packed with vegetables and flavour, even if the Native Americans didn’t eat Parmesan…

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