Toronto's best-kept restaurant secrets

Food Ontario (Toronto)

AddThis Social Bookmark Button

Traditional Succotash

Used with permission from The Vegetarian Slow Cooker Cookbook by Judith Finlayson

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Vegetarian Slow Cooker

Traditional Succotash. Serves 8 to 10

Large (approx. 5 quart) slow cooker
2 cups         dried lima beans (see Tips, below)           
1 tbsp         oil                                                             
2              onions, finely chopped                                     
4              stalks celery, peeled and thinly sliced             
2 large carrots, peeled, cut in quarters lengthwise, then thinly sliced
4              cloves garlic, minced                                       
2              sprigs fresh rosemary or 1 tbsp dried rosemary
1 tsp          salt                                                             
1 tsp          cracked black peppercorns                       
1              can (28 oz/796 mL) tomatoes with juice, coarsely chopped
3 cups         vegetable broth (see Tips, left)              
2 tsp          paprika                                                     
2 cups         corn kernels                                           
1⁄2 cup        heavy or whipping (35%) cream, optional 
               Freshly grated Parmesan or vegan alternative, optional
               Freshly grated nutmeg
  • 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.
  • Tips

    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.

    Make Ahead

    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.

To download all of the recipes to your iPod, please visit the Recipe iPod page.

Special Article  

Food Ontario Select Guide: Cheese

In this edition of Food Ontario Select Guide we feature Cheese. From ancient times humans have eaten cheese as a major part of their daily diet. Cheese can be hard or soft, mild or tangy, pale in color or bright yellow. Cheese can be eaten for breakfast, lunch, and dinner or simply as a mid-day snack. Cheese does double duty – from appetizers to main courses; from soups and salads to dessert.


Special Event  

Winterlicious 2015


Winterlicious 2015: The premiere winter dining event for Toronto is from January 30 to February 12, 2015. The 2015 event will have over 100 participating Toronto Restaurants that dazzle visitors with their 3 course culinary creations.


Special Diet Badge Ontario Sian Richards Photography - Freelance Photographer in Toronto Ontario
What's New  
Laziz Biryani & Kabab Cibo Wine Bar Spice Route Asian Bistro & Bar
Pane E Vino Ristorante Sunrise Caribbean Restaurant Via Norte Restaurant
Rosewater Thin Blue Line Cheese Shop beerbistro
Cibo e Vino Baka Restaurant Bangkok Garden
Banu Restaurant Baton Rouge Front Street Blu Ristorante & Lounge
Buca Canyon Creek - Front Street Cello Supper Club
The Chefs' House - George Brown College Chiado & Senior Antonio Tapas & Wine Bar Copacabana Brazilian Steak House
Coppi Ristorante Corner House Azure Restaurant @ the Intercontinental Toronto Centre
Debu's Eight Wine Bar and Restaurant Drake Hotel
Forget About It Supper Club FOUR FRANK @ The Art Gallery of Ontario
globe earth Glow Fresh Grill & Wine Bar Harbour Sixty
Hot Stove - MLSE Il Mulino Auberge du Pommier
Kultura Social Dining The Loose Moose Tap & Grill Matahari Bar & Grill
Pour Boy Pub Mercatto - Toronto St. Amaya's Bread Bar
Le Paradis Colborne Lane The Local Company
Brassaii The Keg (York St) Bistro 990
Alice Fazooli's - Downtown Mideastro Restaurant Mildred's Temple Kitchen
Miller Tavern Mirage Bistro Lounge & Cafe Negroni Panini
Nota Bene Oliver & Bonacini Cafe Grill - Bayview Village Pickle Barrel - Yonge & Eglinton
Platinum Club - MLSE Loire Restaurant Quince
Rodney's by Bay Scaramouche Restaurant Senses Restaurant
Strada Restaurant Tabule Middle Eastern Cuisine Studio Cafe @ The Four Seasons Toronto
Forte Bistro & Lounge Nyood Segar
Swish by Han Tati Trapezzi Supper Club
Trios Bistro Toronto Air Canada Club - MLSE Tundra - Hilton Toronto
Duggan's Brewery Sidecar Vagabondo Italian Ristorante & Lounge
Table 17 Victor Victoria's Restaurant
Villa Restaurant Zin Restaurant Zucca Trattoria
Armenian Kitchen Restaurant 360 The Restaurant at the CN Tower Maroli Indian
Tamarind The Indian Kitchen Crush Wine Bar Thai To Go
Stobies Pizza Eden Trattoria Arriba Restaurant
Aroma Mediterranean Restaurant & Entertainment 5th Element Restaurant Churrasco Portugril
Wildfire Steakhouse & Wine Bar Sheba Ethiopian Restaurant Shelly's Tap and Grill
Disclaimer Privacy Statement Copyright and Legal Notice Terms and Conditions Contact Us
Copyright 2005-2014 GK Media Inc All Rights Reserved.