BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
HERBED SUMMER SUCCOTASH
Categories Tomato Side Basil Bacon Corn Arugula Lima Bean Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set skillet aside.
- Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
- Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
- Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
- Serve succotash spooned over garlic cro※tes and sprinkled evenly with remaining bacon.
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
JESSICA B. HARRIS'S SUMMER SUCCOTASH
The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.
Provided by Nicole Taylor
Categories dinner, easy, lunch, vegetables, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
- If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams
More about "herbed summer succotash recipes"
SUMMER SUCCOTASH - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
5/5 (2)Category Side DishCuisine AmericanCalories 235 per serving
HERBED SUMMER SUCCOTASH - SKIP THE SALT - LOW …
From skipthesalt.com
Estimated Reading Time 1 min
SUMMER SUCCOTASH WITH HERBED VINAIGRETTE - VICTORIA
From victoriamag.com
Estimated Reading Time 1 min
SUMMER SUCCOTASH RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromDifficulty Easy
SUMMER SUCCOTASH RECIPE - SMALL TOWN WOMAN
From smalltownwoman.com
SOUTHERN SUMMER SUCCOTASH - DEEP SOUTH DISH
From deepsouthdish.com
CORN SUCCOTASH - SALTY SIDE DISH
From saltysidedish.com
EASY SOUTHERN SUMMER SUCCOTASH - FAMILY FOOD ON …
From familyfoodonthetable.com
SUCCOTASH | FEASTING AT HOME
From feastingathome.com
BEST SUCCOTASH RECIPE - HOW TO MAKE SUCCOTASH - GOOD …
From goodhousekeeping.com
SUMMER SUCCOTASH - SOUTHERN BITE
From southernbite.com
HERBED SUMMER SUCCOTASH | WHOLE FOODS CO•OP
From wholefoods.coop
SUMMER SUCCOTASH - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SUCCOTASH RECIPE - BELLY FULL
From bellyfull.net
SUMMER SUCCOTASH WITH BACON AND CROUTONS – SMITTEN …
From smittenkitchen.com
SUMMER SUCCOTASH WITH HERBED VINAIGRETTE - VICTORIA
From victoriamag.com
SUMMER SUCCOTASH RECIPE | LAND O’LAKES
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love