We have been having a nice run with our Succotash & Mustard Greens recipe since we introduced it a few months ago. It’s really pretty simple: pinto beans tossed with slivers of red peppers and mustard greens, then sprinkled with a toasted sesame seed dressing.
Some of you have been inquiring about the recipe lately, and we thought we would oblige. Below is a do-it-yourself version, which is broken down into 3 parts: Beans, Veggies, and Dressing. Let us know how it goes!
Succotash w/ Mustard Greens Recipe
Recipe yields four large portions
Cooking the beans is an essential part of the recipe, but if you don’t have time for the lengthy process of soaking and cooking beans yourself, you could take a shortcut and buy canned beans. However, if you do this, we would advise you to check out the sodium content of the canned beans since it can be excessive with some brands.
- 1 pound kidney beans
- 8 cups cold water
- 1 tablespoon paprika
- 1 tablespoon coriander
- ½ teaspoon sea salt
- 8 cups hot water
- Soak beans in 8 cups cold water for 6 hours or overnight.
- Pour beans in a colander and rinse off with cold water for two minutes or until the water runs clear.
- In a gallon-sized pot, combine spices and 8 cups hot water and cover with a lid. On high heat setting, bring the beans to boil. Reduce the heat setting to medium. The water-bean surface should be barely moving – if it’s moving wildly set the heat setting to low. Cook the mixture for 1 hour 15 minutes or until the beans are soft.
- Poor the beans onto a shallow sheet pan and cool on the kitchen counter for 20 minutes. Transfer the beans into a refrigerator and chill beans for 2 hours.
We recommend using red peppers for the recipe since they have a natural sweet flavor. The mustard greens add green vibrancy and a pungent mustardy tasting profile.
- 2 red peppers
- 1 bunch mustard greens
- Cut top and bottom cap off the pepper and remove seeds and white pepper walls from the inside. Cut pepper lengthwise into four even-sized rectangular pieces. Cut pepper rectangles into 2″ long and 1/8″ wide pieces.
- Rinse mustard greens with water then chop ¼” wide (including the stems).
- Dry cut mustard greens in a salad spinner or on kitchen paper towel.
The dressing is best made in a kitchen blender – this makes sure all the ingredients are well-blended.
- ½ cup red wine vinegar
- 2 pinch cayenne
- 1 teaspoon sea salt
- 1 teaspoon Dijon-style mustard
- 1 clove garlic, peeled
- ¼ cup canola oil
- ¼ cup extra virgin olive oil
- 1 tablespoon toasted black sesame seeds
- Combine vinegar, cayenne, salt, mustard, and oils in a kitchen blender cup and then process for two minutes. If you don’t have a kitchen blender, mix all ingredients in a bowl with a wire whisk.
- Add sesame seed to the mixture.
Salad Finishing Step
Combine beans with vegetables. Add the dressing and toss ingredients with a salad spoon and fork.
Future Succotash Recipes at Dig Inn
It’s likely that we’ll be adjusting the succotash recipe with the seasons as different vegetables become available locally, similar to what we’ll be doing with our Roasted Vegetable Medley. You can think of our succotash as something of a “painter’s canvas” (that’s how I like to explain it when I speak to our guests) – the canvas gets painted with different colors throughout the changing seasons. For us, that means selecting vegetables that are available from more responsible local farms in peak season – the fresher, the better.