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.
INDIANA SUCCOTASH
This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Carefully slice kernels from corn using a sharp knife.
- Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
- Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
INDIANA SUCCOTASH
This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!
Provided by Miss Annie
Categories Beans
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
- Saute green onions in butter until transparent (do not brown).
- Add corn, salt, paprika, celery salt and sugar, then beans.
- Simmer, covered about 10 minutes.
INDIAN SUCCOTASH
Make and share this Indian Succotash recipe from Food.com.
Provided by cajunhippiegirl
Categories Corn
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
- Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
- In a large skillet, fry bacon until crisp.
- Add corn, okra and a small amount of liquid from beans.
- Simmer about 10 minutes.
- Add beans back into skillet,.
- Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
- Add fresh tomatoes and last 4 tbsp butter right before serving.
- Simmer until tomates are heated through.
Nutrition Facts : Calories 298.9, Fat 17.1, SaturatedFat 8.2, Cholesterol 34.5, Sodium 257.1, Carbohydrate 30.5, Fiber 6.4, Sugar 1.9, Protein 9.2
OLD-FASHIONED SUCCOTASH RECIPE
Make a succotash recipe exceptionally delicious with the addition of bacon. Our Old-Fashioned Succotash Recipe includes the traditional corn & lima beans.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
- Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
- Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
INDIAN SUMMER SUCCOTASH
I found this recipe in a 1974 Southern Living cookbook. We ate this a lot as kids on the farm, but it was never made from a written recipe...I sure was glad to find this one, so I could share.
Provided by Jellyqueen
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour 1 quart water in a large saucepan and bring to a boil.
- Add butter beans, bacon, and butter and cook for 15 minutes.
- Add the potatoes, onion, tomatoes, celery, salt, and pepper and cook over low heat for 45 minutes.
- Add the corn and cook for an additional 10 minutes.
Nutrition Facts : Calories 230.2, Fat 4.5, SaturatedFat 2, Cholesterol 7.7, Sodium 557.6, Carbohydrate 40, Fiber 8.3, Sugar 2.2, Protein 9.4
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