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🍲 Succotash – classic American bean stew

303 kcal · 30 min · 4 servings

Succotash – classic American bean stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and peel them.
  2. 2. Wash the bell peppers and halve them.
  3. 3. Remove the seeds and the stem from the bell peppers.
  4. 4. Cut the potatoes and the bell peppers into cubes of about 1 to 2 cm.
  5. 5. Halve the onions and peel them.
  6. 6. Dice the onions finely.
  7. 7. Heat 2 tablespoons of oil in a pot over high heat.
  8. 8. Sweat the onions in the hot oil for about 2 to 3 minutes.
  9. 9. Add the diced potatoes and bell peppers to the pot.
  10. 10. Add paprika powder.
  11. 11. Fry the vegetables for about 3 minutes.
  12. 12. Deglaze the mixture with broth.
  13. 13. Add salt and a few drops of Tabasco sauce.
  14. 14. Bring the mixture to a boil.
  15. 15. Add the chunky tomatoes along with their liquid to the pot.
  16. 16. Slightly crush the tomatoes into the sauce.
  17. 17. Let the stew simmer for about 25 minutes.
  18. 18. Stir the stew occasionally.
  19. 19. Place the kidney beans and corn into a colander.
  20. 20. Rinse the beans and corn.
  21. 21. Let the beans and corn drain slightly.
  22. 22. Wash the cherry tomatoes.
  23. 23. Halve the cherry tomatoes.
  24. 24. Rinse the parsley thoroughly.
  25. 25. Dry the parsley.
  26. 26. Remove the coarse stems from the parsley.
  27. 27. Finely chop the parsley.
  28. 28. Add the corn and beans to the stew after about 15 minutes of cooking time.
  29. 29. Let the stew simmer on low heat for another 10 minutes.
  30. 30. Fold in the halved fresh tomatoes into the stew.
  31. 31. Season the stew with salt, pepper, and Tabasco to taste.
  32. 32. Serve the bean stew in deep plates.
  33. 33. Sprinkle the stew with the chopped parsley.
  34. 34. Enjoy your meal!

Nutrition per serving