Black Bean And Hominy Succotash With Grilled Portobello Mushroom

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 6 large portobello mushroom caps, gills removed (see tip)
• 1 medium zucchini, cut in half lengthwise
• 1 small red bell pepper, cut into quarters
• 2 ears corn, husked
• 1/4 cup cider vinegar
• 2 teaspoons light brown sugar
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt, divided
• 1 (15 ounce) can black beans, rinsed
• 1 (15 ounce) can hominy, rinsed
• 1 (10 ounce) package frozen baby lima beans, cooked according to package directions
• 6 teaspoons prepared barbecue sauce
• 6 teaspoons toasted salted pepitas (optional)

Recipe

• 1 preheat grill to medium-high.
• 2 brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
• 3 whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. add the grilled mushroom caps and turn to coat. bring to a boil over medium heat. remove the pan from the heat. transfer the mushrooms to a cutting board.
• 4 meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
• 5 slice the mushroom caps and serve on top of the succotash. garnish with a dollop of barbecue sauce and pepitas (if using).