Name: Caribbean Succotash
Cook time: 40 minutes
Total time: 40 minutes
Yield: 6 to 8 servings
Ingredients: 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed; 3/4 cup diced peeled carrots; 2 tablespoons olive oil; 1 cup chopped onion; 1 cup diced zucchini; 1 cup diced red bell pepper; 2 garlic cloves, pressed; 1 1/2 teaspoons minced fresh thyme; 2 cups fresh or frozen corn kernels, thawed; 1 cup diced unpeeled Persian cucumber or English hothouse cucumber; 3/4 cup canned unsweetened coconut milk; Large pinch of cayenne pepper; Large pinch of freshly grated nutmeg

Local island vegetables are used in this colorful dish offered at Jake's in Jamaica. Serve with brown rice or as a side dish with fish or chicken.

Ingredient Info:

Double-peeled fava beans (beans that have been removed from their pods, then individually peeled) can be found at Middle Eastern markets. Unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Recipe notes

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