Vegetarian Succotash Stir-Fry

May 26, 2020
Posted in: Recipes

Recipe courtesy of Derrick Worthey, blogger at This Worthey Life and EatUsaBeans.com

This vegetarian, vegan succotash stir-fry is delicious, easy, and packed full of nutrients. Use canned or frozen lima beans to make things extra easy, or soak dry lima beans a day ahead. Follow the outline of this recipe for your base, and then get creative adding your own vegetables!

Ingredients

  • 1 can lima beans
  • 2 cups light brown rice blend
  • 3 cups vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 1/2 cups Tuscan kale chopped
  • 2 corn cobs with the kernels cut off
  • 2 broccoli heads chopped
  • 1 small red onion chopped
  • 1 medium sweet potato cut into half-inch cubes
  • 1 medium red bell pepper seeds and pith removed chopped
  • 4 green onions trimmed and sliced thin

Directions

  1. Prepare rice according to package directions or in a rice cooker or an Instant Pot.
  2. Place a large skillet over medium-high heat and add two tablespoons of EVOO. When the oil is hot, add the red onions and Tuscan kale, saute until the kale is bright green after about 5 minutes.
  3. Add the sweet potatoes and the fresh corn kernels, season with herbs de Provence, sea salt, and freshly cracked peppercorns. Place a tight-fitting lid on the skillet and adjust the heat to low.
  4. Allow the veggies mixture to cook for an additional 7 minutes. After 7 minutes, remove the lid and add the red bell peppers and chopped broccoli. Put the top back on the skillet and continue to cook for 5 more minutes.
  5. Remove the skillet from heat and remove the lid and spoon the rice into the skillet; you may not use all of the brown rice, mix the rice and veggies together.
  6. Serve in bowls and top with green onion.

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