Succotash is originally a Native American dish consisting of beans and corn. Most likely the dish also contained squash, as the three ingredients are collectively known as the Three Sisters, being companion crops.
Ingredients
Farro
- 3 cups vegetable broth
- 1 cup pearled farro, rinsed well
- 1 teaspoon sea salt
Portobello
- ¼ cup Marsala wine
- ½ small red onion or 1 shallot, grated
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary
- 4 medium portobello mushrooms, wiped clean, stems and gills removed
Succotash
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary
- 4 ounces green beans, trimmed, cut into 1-inch pieces
- 1 yellow summer squash, cut into ½-inch dice
- 1 medium red bell pepper, cut into ½-inch dice
- 1 cup corn kernels, thawed if frozen
- 8 ounces kale, tough stems removed and minced
- Sea salt and black pepper
- 5 tablespoons vegetable broth, for sauce
- 2 tablespoons minced soft sun-dried tomatoes, for sauce
- 1 tablespoon olive oil, for sauce
- 1 teaspoon Dijon mustard, for sauce
- 1 garlic clove, for sauce
- Sea salt and black pepper, for sauce
How to Make It
-
Farro
- Heat the broth, farro, and salt in a medium pot over high heat. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes. Drain, return to the pot and keep warm. Portobello
- Combine the wine, onion, tomato paste, oil and rosemary in a 9 x 13-inch baking dish. Add the portobello and coat the mushrooms well with the marinade. Marinate the mushrooms until needed. Succotash
- Heat the oil and rosemary in a large skillet over medium-high heat. Cook for 1 minute to infuse the oil with the herb. Add the beans, squash, bell pepper, corn, and kale. Cover the skillet and cook to wilt, about 2 minutes. Uncover and continue to cook until the beans are tender and the corn is golden, about 7 minutes. Season with salt and pepper.
- Preheat a grill pan over medium heat. Grill the mushrooms, basting with the remaining marinade as needed, until tender, about 4 minutes per side, rotating the mushrooms a quarter turn after 2 minutes. Season with salt and pepper. Sauce
- Combine the broth, tomatoes, oil, mustard, and garlic in a small blender. Blend as smooth as possible, in intervals if needed. Season with salt and pepper. Serve the farro, topped with the succotash, then topped with a mushroom and a drizzle of the sauce in each of 4 bowls.
