This post is sponsored by Robert Rose Publishing. All opinions are my own.
Traditional Succotash is just one of the many easy and healthy recipes found in Judith Finlayson's book "The Vegetarian Slow Cooker: Over 200 Delicious Recipes."
This cookbook contains recipes for slow cooker breads, breakfast, soups, pasta, beans, and desserts. Summer is the perfect time of year to add more vegetables and more vegetarian meals into your menu routine.
I love using the slow cooker in the summer because it is super energy efficient and gives off very little heat, so your house doesn't get heated up like it does from turning on the oven. The other great thing about using a slow cooker in the summer is...say you have a busy day. Put everything in the crockpot in the morning and when you return in the evening you have a meal waiting for you.
Slow cooker vegetarian cooking will keep you healthier, thinner and save you money... because you won't be tempted to pick up take out!
Prep Time: 20 minutes
Cook Time: Low for 8 hours
Ingredients (8 to 10 servings)
- 2 cups dried lima beans (see Tips) 500 mL
- 1 tbsp oil 15 mL
- 2 onions, finely chopped 2
- 4 stalks celery, peeled and thinly sliced 4
- 2 large carrots, peeled, cut in quarters 2
- lengthwise, then thinly sliced
- 4 cloves garlic, minced 4
- 2 sprigs fresh rosemary or 1 tbsp (15 mL) 2
- dried rosemary
- 1 tsp salt 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 1 can (28 oz/796 mL) tomatoes with juice, 1
- coarsely chopped
- 3 cups vegetable broth (see Tips) 750 mL
- 2 tsp paprika 10 mL
- 2 cups corn kernels 500 mL
- 1⁄2 cup heavy or whipping (35%) cream, optional 125 mL
- Freshly grated Parmesan or vegan
- alternative, optional
- Freshly grated nutmeg
If you prefer, substitute 4 cups (1 L) frozen lima beans for the dried ones and skip Step 1.
Use the type of paprika you prefer, sweet, hot or even smoked. The results will be different, but all will be good.
This dish works best made with a robust vegetable broth such as Enhanced Vegetable Broth (Variation, page 103).
If you don’t have time to make Enhanced Vegetable Broth and you think your broth may be lacking in flavor, add a bit of vegetable bouillon powder, but be aware that you may have to reduce the quantity of salt in the recipe.
If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
Complete Steps 1 and 2. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
Made with freshly picked corn, succotash has become a late summer and autumn tradition. This makes a large batch, but it keeps well.
1. In a large saucepan, bring beans to a boil with 6 cups (1.5 L) water. Boil rapidly for 3 minutes. Turn off heat and let stand for 1 hour. Drain and rinse under cold water. Using your fingers, pop beans out of their skins and transfer to a bowl. Cover with cold water and set aside. Discard skins. Drain beans before using.
2. In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add garlic, rosemary, salt and peppercorns and cook, stirring, for 1 minute. Stir in tomatoes with juice and vegetable broth and bring to a boil. Transfer to slow cooker stoneware. Stir in lima beans.
3. Cover and cook on Low for 8 hours or on High for 4 hours, until beans are tender.
4. Scoop out 1⁄4 cup (50 mL) of cooking liquid. Place paprika in a small bowl. Gradually add hot liquid, stirring until smooth. Add to stoneware and stir well. Stir in corn. Cover and cook on High for 15 minutes until corn is tender and flavors meld. Stir in cream and Parmesan, if using, and season to taste with nutmeg.
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Weekly Menu Plan:
Sunday: Southern Shrimp Scampi with Saffron Rice and Asparagus
Meatless Monday: Leftover Succotash with Rustic Bread and Butter
Tuesday: Bratwurst with Apple Onion Relish and Crusty Buns
Wednesday: Asian Seafood & Mushroom Noodles
Thursday: Chilaquiles with Fried Eggs
Friday: Salmon with Peach Jam Glaze, Roasted Potatoes and Zucchini