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Brazilian-Style Succotash


Ruth veganized a recipe by Sara Moulton, who writes the Kitchenwise column for the Associated Press.

Ruth brought this delicious dish to the Summer 2017 potluck in Portland.


15 ml 1 tablespoon oil or less
120 ml1/2 cup finely chopped onion
10 ml2 teaspoons minced garlic
1 small serrano, minced
230 g8 ounces cherry tomatoes, halved, or quartered if large
230 g1/2 pound fresh okra, trimmed and sliced 1/3rd-inch thick
30 ml2 tablespoons fresh lime juice
5 ml1 teaspoon salt
470 ml2 cups fresh or frozen corn kernels
One 15-ounce can black beans, rinsed and drained
120 ml1/2 cup unsweetened coconut milk
120 ml1/2 cup cilantro, leaves and tender stems, chopped


Cook the onion in the oil over medium heat in a skillet, stirring occasionally until the onion is golden, about 8 minutes.
Add the garlic and the serrano; cook, stirring for 1 minute.
Add the tomatoes and cook, stirring occasionally until they are softened.
Add the okra, 1⁄2 cup water and lime juice along with a hefty pinch of salt; bring to a boil and simmer, stirring occasionally 2 minutes.
Add the corn and simmer, stirring occasionally, 2 minutes.
Add the black beans and coconut milk and simmer, stirring occasionally, until the mixture is heated through.
Add the cilantro and salt to taste.


1/3 cup chopped toasted peanuts could be sprinkled on top at the end.

Major Ingredients: