SUCCOTASH
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
SOUTHWEST SUCCOTASH SALAD
This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
SOUTHWESTERN SUCCOTASH
Categories Corn Lima Bean Bell Pepper Hot Pepper Summer Cilantro Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
- Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
- Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWESTERN SUCCOTASH
Categories Salad Pepper Tomato Vegetable Side Picnic Vegetarian Backyard BBQ Corn Squash Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 14
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
- Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.
SOUTHWESTERN SUCCOTASH #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh & flavorful individual roasted salads of red bell pepper, red onion, fresh sweet corn, & black beans-lightened with lemon & all glued together with the tang & moltiness of Monterrey jack cheese. Easy to serve at a BBQ, backyard picnic, camp out, or just at the dinner table.
Provided by taydem
Categories Low Cholesterol
Time 14m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit or fire up gas or (preferably) charcoal grill.
- Cut four 8x8 inch pieces of Reynolds Wrap foil.
- In a mixing bowl, combine all the ingredients except the jack cheese. Mix thoroughly.
- Create a bowl with a piece of Reynolds Wrap, with the edges flared upwards, making a deep bowl. Scoop 1 cup of the mixture into this foil bowl & pinch the edges into a point at the center, enclosing the mixture inside. Twist this point closed. Repeat this process until all four bowls are filled.
- Place the four foil balls on middle rack in oven or place on grill with lid closed. Leave to roast for 4-6 minutes.
- Remove foil balls from heat & set to rest on a cool surface, unwrapped. Sprinkle the jack cheese on each bowl. Serve when cheese is melted.
Nutrition Facts : Calories 172.2, Fat 5.1, SaturatedFat 2.9, Cholesterol 12.6, Sodium 375.8, Carbohydrate 24.2, Fiber 6.3, Sugar 4.7, Protein 9.4
SOUTHWESTERN SUCCOTASH
Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!
Provided by Leslie in Texas
Categories Corn
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
- Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
- Add onion and saute until translucent, about 8 minutes.
- Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
- Stir in lima beans and corn, then broth and cream.
- Simmer until vegetables are tender and coated with cream, about 20 minutes.
- Stir in 1/3 cup cilantro and season to taste with salt and pepper.
- Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
- Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.
Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7
CALIFORNIA SUCCOTASH
Provided by Mary Risley
Categories Dairy Vegetable Side Thanksgiving Vegetarian Corn Fall Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.
SHEET-PAN TROUT AND SUCCOTASH RECIPE | EPICURIOUS
Make succotash by steaming a mixture of corn, green beans, and tomato in a foil pouch alongside butterflied trout for an easy Southern-inspired sheet-pan dinner.
Provided by Anna Stockwell
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 450°F. Line an 18x13" rimmed baking sheet with foil. Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan. Sprinkle flesh with Old Bay, then dot with half of butter. Arrange lemon slices over.
- Drape a long (about 30") piece of foil crosswise over other half of pan. Toss together corn, green beans, tomato, salt, and remaining butter on foil. Fold edges up and over to create packet; pinch edges closed.
- Roast until trout is opaque and cooked through, about 10 minutes. You want to check the thickest part of the flesh-if you need to lift a lemon to look at it, do so, and continue roasting until it's totally opaque.
- While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
- Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.
SUPER SUCCOTASH
Categories Tomato Side Sauté Thanksgiving Green Bean Lima Bean Bell Pepper Fall Vegan Simmer Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield makes 8 servings
Number Of Ingredients 13
Steps:
- 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
- 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
- 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
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