Black Bean and Hominy Succotash With Grilled Portobello Mushroom

Name: Black Bean and Hominy Succotash With Grilled Portobello Mushroom
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil; 6 large portobello mushroom caps, gills removed (see Tip); 1 medium zucchini, cut in half lengthwise; 1 small red bell pepper, cut into quarters; 2 ears corn, husked; 1/4 cup cider vinegar; 2 teaspoons light brown sugar; 1 teaspoon smoked paprika; 3/4 teaspoon salt, divided; 1 (15 ounce) can black beans, rinsed; 1 (15 ounce) can hominy, rinsed; 1 (10 ounce) package frozen baby lima beans, cooked according to package directions; 6 teaspoons prepared barbecue sauce; 6 teaspoons toasted salted pepitas (optional)

Submitted by januarybride

"Sounds great and placed here for safe keeping as it's just about grilling time here in the midwest! "Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad." per Eating Well (May/June 2008)."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 6

ingredients

2 tablespoons canola oil
6 large portobello mushroom caps, gills removed (see Tip)
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears corn, husked
¹⁄₄ cup cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked paprika
³⁄₄ teaspoon salt, divided
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can hominy, rinsed
1 (10 ounce) package frozen baby lima beans, cooked according to package directions
6 teaspoons prepared barbecue sauce
6 teaspoons toasted salted pepitas (optional)

directions

Preheat grill to medium-high.
Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).