SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
HIPPIE SUCCOTASH
From The Hippy Gourmet's Quick and Simple Cookboook for Healthy Eating, c. 2007. I like this recipe because it is much lighter than other recipes I've tried that include bacon and butter, and because there is no sugar added. The corn makes the dish plenty sweet for me.
Provided by NELady
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over a medium-high flame. Add the corn, cooking until it's lightly browned, about 5 to 7 minutes. Add the green onions and cook for a minute or so more. Remove from heat.
- Bring 6 to 8 cups of water to a boil in a large saucepan. Add the lima beans and cook until tender, about 10 minutes. Drain.
- Add the lima beans and sage to the corn mixture. Heat all the ingredients well over a medium-high flame. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 273.5, Fat 5.4, SaturatedFat 0.9, Sodium 65.3, Carbohydrate 51.9, Fiber 9, Sugar 4.1, Protein 10.5
SIMPLE SUCCOTASH
My own synthesis of several recipes on RZ, combining the flavors I like. If olive oil is used, this is vegan.
Provided by DrGaellon
Categories Corn
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place lima beans and corn in a small saucepan. Add just enough water to cover, and a pinch of salt. Bring to a boil, reduce heat and simmer until the beans are tender.
- Meanwhile, melt butter in a large skillet over medium heat. When foaming subsides, add onion and bell pepper and sauté until soft, 3-5 minutes. Add garlic and sauté 1 minute or until fragrant. Add tomatoes and sauté until hot.
- Drain beans and corn and add to skillet. Add lemon juice, salt, black pepper and basil. Toss to combine and serve hot.
SUCCOTASH
Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.
Provided by BeccaB3c
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
- Add beans and cook, stirring occasionally, 5 minutes.
- Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
- Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
Nutrition Facts : Calories 354.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 63.7, Sodium 350.2, Carbohydrate 38, Fiber 7, Sugar 1.1, Protein 9.2
SUCCOTASH WITH SAUSAGE AND SHRIMP
Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
- While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
More about "hippie succotash recipes"
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (17)Calories 265 per servingCategory Side Dish
- In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
- Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining 1/2 teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
- Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they’re warmed through, about 2 minutes.
- Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper. Add a tiny pinch of cayenne pepper if you’d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
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