Read Ranch & Coast Virtually Anywhere
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Indulge dining Ingredients: 1 cup shelled broad beans, such as favas or limas (fresh, canned, or frozen) 1 tsp olive oil 1½ tsp finely diced shallots or white onions ¼ cup finely diced red bell peppers ½ cup cherry tomatoes, halved 2 ears corn, husked and kernels cut off cobs, or 1 cup frozen corn kernels 1 Tbsp chopped fresh cilantro 1 Tbsp unsalted butter 1½ tsp grated Parmesan or Cotija cheese (optional) Juice of 1 lemon or lime wedge Salt and pepper Directions: If the beans are fresh from the market, boil them in a pot of salted water for 3 minutes, then drain and set aside. If you are using canned beans, simply drain and rinse them. If using frozen beans, you can use them directly from the freezer, no need to defrost. In a sauté pan, warm the olive oil over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. If using frozen beans, add them to the pan now. Add the bell peppers to the pan and continue to cook for a few minutes, until they just soften and become fragrant. If using boiled or canned beans, add them to the pan along with the tomatoes, then toss with the shallots and bell peppers and cook until the tomatoes begin to soften and wrinkle, about 2 minutes more. Reduce the heat to low and stir in the corn. Cook for 1 minute more, or until the corn becomes glassy. If using frozen corn, cook until it is warmed through. Remove the pan from the heat and mix in the cilantro, butter, cheese (if using), and citrus juice. Season with salt and pepper to taste. Serves 4. Notes: To make this recipe dairy free, omit the butter and cheese. To make it vegetarian, use Cotija rather than Parmesan. Summer Vegetable Succotash As featured in Plant Forward by Jazmin and Richard Blais ranchandcoast.com 62 JUNE 2024 RANCH & COAST MAGAZINE PHOTO BY DANI MCREYNOLDS