Friday, March 30, 2012

Sufferin' Succotash

As any cat worth his thhhhalt will tell you, succotash makes a fine accompaniment to a meal. Primarily boiled corn and beans, the variations are endless. This is adapted from the Lupe Pinto's cook book version.

Stoke up the barbeque and smoke 2 green peppers. If that is not going to happen, blacken the peppers skin in an open flame, bag and peel. De-seed and chop.

Meanwhile, fry 2 chopped onions, chopped garlic - 2-3 cloves - and 3 stalks of celery, chopped up too. Get em done, but not to mush and add the peppers. Stir in a pound or so of corn and a pound of white or Haricot beans. Then add 2-3 pickled and chopped jalapenos and a small tub of 2% fat greek yoghurt, or cream if you're feeling like you have arteries to spare. Stir and serve.

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