This Black Bean Succotash recipe makes a great side to a southern barbeque, or a vegetarian vegetable salad with some body! It also makes a great midnight snack, if you’re into eating vegetables when no one’s looking.
1 can of Black Beans
1/2 cup diced cooked Zucchini
1/2 cup diced cooked Carrots
1/2 cup cooked Sweet Potatoes
1 Tomato diced
1 tbsp chopped Parsley
1 pinch of cinnamon
2 tbsp butter
Chop veggies evenly sized and toss with the Parsley with salt and pepper in a bowl.
Season the beans with Paprika, salt and pepper. And mix with the veggies. Plate it and add a sprinkle of lime juice. Top with cinnamon butter.
For the Cinnamon Butter: mix the cinnamon and the room temperature butter and whip together with a fork.
I added a little bit of lemon zest for color and brightness.