Surviving The Ending Handbook: Recipes: Black Bean Succotash

September 19, 2017

Note: Pantry foods are in surplus and, unless you're out in the middle of the woods, should be easily accessible. If you're really lucky you might even have access to farm land and can maintain an environment conducive to fresh produce, herbs, and vegetables. However, there are many possible variations for our recipes, so liven it up as much as you want. - Zoe
"Pretend it's bean burrito. It's not fancy, but it's the closest thing I've got to Mexican food, and it gets the job done."

Zoe's Black Bean Succotash 

Serving Size: 4

Preparation Time: 15 minutes


You will need:

1- (14.5 oz.) can of black beans*

1 (14.5 oz.) can of corn* 

1 (14.5 oz.) can of chicken broth

1 cup water 

2 cups of white rice*

1/2 Red Onion (optional)

1 tsp chopped garlic (optional)

1 (15 oz.) jar of salsa OR 1 (14 oz.) can of diced or stewed tomatoes



Boil chicken broth and water over fire, wood-burning or gas stove. Add rice and stir until tender, usually about 5-10 minutes depending on heat. Drain and add beans and corn to the pot and stir continuously if over high heat so it doesn't burn. Add chopped onion and garlic at this time. Stir in tomatoes (drain) or salsa last. Add tomatoes in slowly to ensure mixture does not become runny. Mix well and remove from heat. Succotash should be thick. Continue to heat until thick if needed-continue to stir until removed from heat.



Eat with tortilla chips or wrap in tortillas for taco effect if possible for added sustenance, texture and salt. 


*Items can be substituted with frozen, canned or fresh produce depending on availability.





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