Recipe: Summer Succotash with Black Bean Purée

A simple, nourishing dinner the whole family will love

Recipe: Summer Succotash with Black Bean Purée

Think a light meal can’t be filling or a creamy meal can’t be crunchy? Then you haven’t tried this recipe. An easy black-bean purée makes up the savory, satisfying base. A rainbow of fresh veggies makes it crispy and colorful. The cilantro and red onion add a satisfying kick.

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Ingredients

2 tablespoons extra-virgin olive oil
1/2 white onion, chopped
1/4 teaspoon plus 1/8 teaspoon kosher salt
1-1/2 teaspoons chili powder
15-ounce can (no salt) black beans, drained and rinsed
1 red bell pepper
1 cup sugar snap peas, cut crosswise into small pieces
1 cup fresh corn
1/8 teaspoon freshly ground black pepper
1/2 small red onion, chopped
1/2 cup fresh cilantro leaves

Directions

  1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the white onion and 1/4 teaspoon of the salt. Cook, stirring often, until tender, 5 to 6 minutes.
  2. Stir in the chili powder, then add the beans and 3/4 cup of water. Simmer for 5 minutes.
  3. Using a handheld or regular blender, puree the beans until thick and creamy. Add a little more water if too thick. Keep warm.
  4. In a medium skillet, heat the remaining tablespoon of oil over medium-high heat. Add the bell pepper, sugar snap peas, corn, black pepper and the remaining ⅛ teaspoon salt. Cook, stirring, for 2 to 3 minutes until crisp-tender and heated through.
  5. Divide the bean puree among plates. Top with the succotash, red onion and cilantro.

Nutrition information

Makes 4 servings
Per serving:

Calories: 219
Total fat: 8g
Saturated fat: 1g
Protein: 8g
Carbohydrate: 29g
Dietary fiber: 8g
Sugar: 5g
Added sugar: 0
Cholesterol: 0mg
Added sugar 0mg
Sodium: 136mg

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—Developed by Sara Quessenberry for Cleveland Clinic Wellness

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