Big Bowl With Spicy Brown Bean, Squash and Corn Succotash

• 2 tablespoons extra-virgin olive oil
• 1 small red or yellow onion, chopped
• 1 1/4 pounds summer squash, diced (about 4 cups)
• Salt to taste
• 2 garlic cloves, minced
• Kernels from 2 ears corn
• 2 serrano or jalapeno chiles, minced
• Freshly ground pepper
• 3 cups cooked brown beans, such as Good Mother Stallards, pintos or borlottis, with broth
• 1/4 cup chopped cilantro (more to taste), plus cilantro sprigs for garnish
• 4 to 5 cups cooked quinoa, brown rice, wild rice, or bulgur (to taste)
• 1/2 cup crumbled queso fresco or feta

1. Set a strainer or colander over a bowl and drain beans.
2. Set broth aside to use for moistening the succotash.
3. Heat olive oil in a large, heavy skillet over medium heat and add onion.
4. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste.
5. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes.
6. Add garlic and corn.
7. Cook for about 4 minutes, stirring often.
8. Add minced chile pepper and season with salt and pepper.
9. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two.
10. Taste and adjust seasonings.
11. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls.
12. Stir in cilantro and remove from heat.
13. Spoon grain of your choice into 6 wide or deep bowls.
14. Top with the succotash.
15. Moisten with more bean broth.
16. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.

extravirgin olive oil, red, summer, salt, garlic, kernels from, serrano, freshly ground pepper, brown beans, cilantro, quinoa, queso fresco

Taken from cooking.nytimes.com/recipes/1016611 (may not work)