Black Bean and Hominy Succotash With Barbecued Portobello Mushrooms Recipe

Ingredients
2 tablespoon oil, canola
6 large mushrooms, portobello
1 medium zucchini
1 small pepper(s), red, bell
2 ear(s) corn
1/4 cup(s) vinegar, cider
2 teaspoon sugar, brown, light
1 teaspoon paprika, hot
3/4 teaspoon salt
15 ounce(s) beans, black
15 ounce(s) hominy
10 ounce(s) beans, lima, frozen
6 teaspoon barbecue sauce
6 teaspoon seeds, pumpkin, toasted, salted.

Preparation

1. Preheat grill to medium-high.

2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.

3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.

4. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.

5. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).