Tuesday, January 24, 2012

Pumpkin Succotash with Spicy Shrimp

This recipe was included in a pumpkin roundup, which The New York Times seems to run every year in the fall. Since the recipe calls for 1/4 cup of three different kinds of beans and 1/2 cup of another, I just used what I had in the house. I deliberately took a picture before cooking because of the black beans (which the recipe called for). Cooked black beans give food a slightly purple/black color, which is most unappetizing. So the end product isn't much to look at, but the flavor is fine. I was the only one to test this - the Hub was having nothing to do with it.

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