{"id":510,"date":"2011-01-06T15:48:20","date_gmt":"2011-01-06T20:48:20","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=510"},"modified":"2011-01-06T15:51:05","modified_gmt":"2011-01-06T20:51:05","slug":"new-years-confetti-succotash","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2011\/01\/new-years-confetti-succotash\/","title":{"rendered":"New Year’s Confetti Succotash"},"content":{"rendered":"
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Adapted for Lydia’s (we multiplied by 3, added tofu and served it over a brown rice\/wild rice\/barley mix) from Bon Appetit magazine, this Caribbean Coconut succotash was a major hit.\u00a0 We’ll definitely be making this one again.<\/p>\n

Ingredients:<\/p>\n

2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
\n3\/4 cup diced peeled carrots
\n2 tablespoons olive oil
\n1 cup chopped onion
\n1 cup diced zucchini
\n1 cup diced red bell pepper
\n2 garlic cloves, pressed
\n1 1\/2 teaspoons minced fresh thyme
\n2 cups fresh or frozen corn kernels, thawed
\n1 cup diced unpeeled Persian cucumber or English hothouse cucumber
\n3\/4 cup canned unsweetened coconut milk
\nLarge pinch of cayenne pepper
\nLarge pinch of freshly grated nutmeg<\/p>\n

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Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.<\/p>\n

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Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Saut\u00e9 until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.<\/p>\n

We added sauteed tofu to the mix, just for fun!<\/p>\n

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Read More http:\/\/www.epicurious.com\/recipes\/food\/views\/Caribbean-Succotash-363249#ixzz1AI1ht27w<\/a><\/p>\n

-prepared by Richard and Paul at St. Lydia’s on January 2, 2011<\/em><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Adapted for Lydia’s (we multiplied by 3, added tofu and served it over a brown rice\/wild rice\/barley mix) from Bon Appetit magazine, this Caribbean Coconut succotash was a major hit.\u00a0 We’ll definitely be making this one again. Ingredients: 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/510"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=510"}],"version-history":[{"count":5,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/510\/revisions"}],"predecessor-version":[{"id":519,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/510\/revisions\/519"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}