Sweet Corn and Black Bean Succotash
If using dry beans, in a large saucepan, bring the soaked beans and 6 cups fresh water to boiling. Reduce heat. Cover and simmer for 45 to 60 minutes or until tender. Drain and set aside.Advertisement
Break the corn cobs in half. Hold each one upright, with the flat, broken end on the cutting board. Starting at the top, slice off the kernels with a knife. Use the back of the knife to scrape corn juice from the cob. (Cara likes this method because the falling kernels don’t have as far to fly—less mess!)
In a large skillet over medium-high heat, cook onion and red pepper in 2 tablespoons hot oil for 3 minutes, or until they just start to soften. Stir in garlic and cook for 30 to 60 seconds, until the garlic is fragrant and just tender. Stir in corn, black beans, salt, black pepper and cayenne. Cook, stirring occasionally, until corn is just tender, 2 to 3 minutes. Remove pan from heat.
Stir in vinegar and the remaining 1 tablespoon oil. Add cilantro and adjust seasoning to taste. Serve warm or room temperature or chill, covered, up to 3 days.
To soak beans:
Rinse and drain beans. Place in a 3-quart pot with 6 cups water. Cover and chill overnight. (Or, bring water and beans to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Cover and let stand 1 hour.)
In addition to red sweet peppers, try adding other varieties to the succotash like yellow sweet peppers, Italian sweet peppers and poblano chile peppers. But avoid green bell peppers here; they're too bitter.