Black Bean Hominy Succotash with Barbecued Portobello Mushrooms
Ingredients
- 2 tablespoons canola oil
- 6 large portobello mushroom caps
- 1 medium zucchini
- 1 small red bell pepper
- 2 ears of corn
- 1/4 cup cider vinegar
- 2 teaspoons light brown sugar
- 1 teaspoon smoked or hot paprika
- 3/4 teaspoon salt
- 1 15-ounce can black beans
- 1 15-ounce can hominy
- 1 10-ounce package frozen baby lima beans
- 6 teaspoons prepared barbecue sauce
- 6 teaspoons toasted salted pepitas
Instructions
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