Chipotle Pinto and Green Bean Corn Succotash Featured

Authors: lisa' s kitchen feed

pinto bean and green bean corn succotash

This is about as quick and easy a supper idea as you can get, especially if you have a pot of beans cooked up ahead of time or if you use canned beans. Five minutes preparation and ten minutes cooking, and you have a delicious, zesty and nourishing simple supper or a terrific side dish for a Mexican-themed dinner.

It's an especially appealing idea if you're like me and have plenty of ears of fresh corn and green beans on hand during the summer but other seasonal vegetables can be substituted … even squashes or grated root vegetables in the winter. Of course if it doesn't have fresh corn it's not technically a succotash, but on the other hand a truly traditional succotash has lima beans and lard instead of pinto beans and olive oil and you can use frozen or canned corn. I don't imagine that your diners or dinner partner, or yourself for that matter if you happen to be dining alone, will be debating the technicalities as the meal is enjoyed. The most rewarding thing about cooking is coming up with new and innovative variations on classics and showcasing and eating the results.

pinto bean vegetable succotash

Chipotle Pinto and Green Bean Corn SuccotashChipotle Pinto and Green Bean Corn Succotash
Recipe by Lisa Turner
Cuisine: Mexican
Published on January 16, 2013

Quick and easy chipotle-seasoned pinto bean succotash with corn and green beans

 Print this recipe


  • 1/2 cup dried pinto beans (1 1/2 cups cooked or 14 oz can)
  • 2 tablespoons olive oil
  • 2 ears fresh corn or 1 1/2 cups frozen corn
  • 1 cup green beans, chopped
  • 2 green onions, chopped
  • 1 clove garlic, crushed or minced
  • 1 jalapeño, seeded and chopped
  • 1 medium tomato, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • Rinse the pinto beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside.

  • Heat the olive oil in a large skillet over medium heat. Add the corn, green beans, green onions, garlic and jalapeño, and sauté for 4 or 5 minutes or until the vegetables start to soften. Add the tomato, spices, oregano and salt, and stir for 3 minutes or until the tomato starts to soften.

  • Mash some of the beans with a fork and add to the skillet. Stir for 1 or 2 minutes or until the beans are heated through.

  • Remove from heat, add black pepper to taste, and taste for seasoning. Serve hot or warm.

Makes 2 regular servings or 4 side servings
Chipotle Pinto and Green Bean Corn Succotash

Other quick and easy meal ideas you might enjoy from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Black and Green Bean Corn Hash
Vegetarian Stove-Top Calabacitas
Baked Avocado and Egg with Miso Butter

On the top of the reading stack: cookbooks - catching up on drafts and recipe ideas

Audio Accompaniment: Lauki

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