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Madison Area Gluten Intolerance Chapter

Fall Succotash

  1. 2 cups (1 lb.) dry kidney beans, picked over (discard rocks and discolored beans). Rinse well in colander. Place in a bowl or pan large enough to cover the beans with water to 2 inches above the top of the beans. Cover pan and soak overnight. Drain beans. Simmer 1 1/2 hours with 6 cups fresh water and 2 bay leaves.
  2. Add about 3 cups (one large 29 oz. can) of whole white corn hominy. Set aside to cool somewhat.
  3. Drain most of liquid off the mixture. (Use a colander) I got 2 cups.
  4. Meanwhile, prepare a 2 lb butternut squash: wash, cut the neck into 2-inch slices, halve the bottom bell, remove seeds, pare pieces and cut into pieces, roughly 2 inches by 2 inches.
  5. Dice an onion (about 3-inch diameter) into small pieces, to equal 1 1/2 cups.
  6. Chop 3 tablespoons fresh garlic (about 4 cloves) or use minced garlic from a jar.
  7. In a large pot, add 3 tablespoons vegetable oil and heat. Add squash, onions, and garlic. Cook until just soft, stirring often. When vegetables are done, deglaze bottom of pan if needed, with 1 cup water. (Can use water that the beans cooked in.)
  8. Add the bean/corn mixture to the squash mix.
  9. Add 1 1/2 tablespoons fresh rosemary, cut small (five 3-inch sprigs) and 1 1/2 tablespoons chopped fresh thyme (or 1/2 teaspoon dried thyme)
  10. Serve hot.

Recipe from UW Division of Housing Food Service.