A slice of New York
The ramblings and recipes of a girl from NYC who loves to cook, loves to eat, collects cookbooks and loves anything to do with food
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When I first put up this blog I had absolutely no idea what I was doing or if I would even like doing it. I can happily say that I truly love taking pictures of my food and writing about it. But what really thrills me the most are all the lovely comments from my readers. Readers who span the globe on 6 continents, reaching out and visiting me in my little corner of cyberspace here in New York City. I want to thank all of you who have been visiting me from the beginning and for those of you who are new to my blog. Old friends and new friends who I have met along the way. Thank you from the bottom of my heart for your wonderful comments on here and in private messages and emails. I truly appreciate them and it inspires me to cook more.


Thank you,

Sandi

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Wednesday, April 21, 2010

Barbecued Succotash

I have been making this recipe for a couple years now and it goes well with everything...I think it's a bit of Tex Mex so to get you in the mood, imagine you are traveling south west from NYC down into The Lone Star state..and maybe if you are lucky, you will meet up with some cowboys!!!....LOL!!!!  We are going to be having this with some Big Cowboy steaks tonight!!  Recipe courtesy of Rachel Ray from the Food Network





Barbecued Succotash
Serves 4

Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped (I used 2 peppers cause I love them)
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce (I used closer to a half cup)
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish. 

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Posted by Sandi at 2:54 PM
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1 comment:

  1. Hi Sandi, my name is Samantha..my daughter is learning about the Native Americans and has to prepare a Iroquois food dish for her class..I really like your recipe and it looks really delicious. The Indians she is representing uses the "three sisters" which includes summer squash, beans and corn..squash is hard to find this time of year but my question to you is could your recipe use the squash without effecting the taste and if the squash is hard to find could a zucchini be used and be close to what we are looking for to represent the "three sisters "? Im not sure really what to do at this point. id appreciate the input..my email is alwaysinmyheart331@gmail.com. could really use your help with this. thanks!

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