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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
Instructions
  • 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.

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