Southwestern Succotash Rsc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Provided by Amy

Categories     Side Dish

Time 17m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 red bell pepper, cored, seeded and chopped
1 poblano pepper, cored, seeded and chopped
2 teaspoons freshly minced garlic
1 (15.5 ounce) can chick peas, drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can whole kernel yellow corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)
2 tablespoons fresh lime juice
1 pint cherry tomatoes, quartered
1/2 cup loosely packed chopped fresh cilantro

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
  • Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
  • Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
  • Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.

BEST-EVER SUCCOTASH



Best-Ever Succotash image

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

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

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.

SOUTHWEST SUCCOTASH SALAD



Southwest Succotash Salad image

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

4 cups mixed baby greens
8 tablespoons (or more) purchased oil and vinegar dressing
1 15- to 16-ounce can kidney beans, drained
1 cup fresh corn kernels, cut from 2 small ears of corn
1 cup 1/2-inch pieces hot pepper Monterey Jack cheese (about 4 ounces)
1 cup 1-inch-long red bell pepper strips
6 tablespoons chopped fresh cilantro
1 teaspoon ground cumin

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



Southwestern Succotash image

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

3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

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



Southwestern Succotash image

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

1 (16 ounce) bag frozen baby lima beans
1 (16 ounce) bag frozen white corn
2 tablespoons olive oil
1 tablespoon cumin seed
1 onion, chopped
2 red bell peppers, seeded and chopped
2 poblano chiles, seeded, chopped
4 garlic cloves, minced
2 tablespoons fresh oregano, chopped
15 1/2 ounces low sodium chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

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

SUCCOTASH WITH SAUSAGE AND SHRIMP



Succotash With Sausage and Shrimp image

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

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

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.

People also searched

More about "southwestern succotash rsc recipes"

THE BEST SUCCOTASH - THE COUNTRY COOK
WEB By Brandie April 8, 2024. Jump to Recipe. Succotash is a side dish that is packed full of tasty, crunchy vegetables (and bacon!) with a fantastic …
From thecountrycook.net
5/5 (2)
Total Time 1 hr
Category Side Dish
Calories 252 per serving
See details


SOUTHWESTERN SUCCOTASH RECIPE - SAVORY NATURE
WEB Jun 12, 2014 Cook time. 15 mins. Total time. 25 mins. Recipe type: Side Dish. Serves: 10. Ingredients. 4 slices bacon, chopped. 12 oz bag frozen …
From savorynature.com
Servings 10
Total Time 25 mins
Category Side Dish
See details


SOUTHWESTERN SUCCOTASH RECIPE | BON APPéTIT
WEB Oct 31, 2001 Ingredients. 10 Servings. 16-ounce bag frozen lima beans. 16-ounce bag frozen sweet white corn. 2. tablespoons olive oil. 1. tablespoon cumin seeds. 1. onion, …
From bonappetit.com
5/5 (2)
Servings 10
See details


SUCCOTASH, SOUTHER-STYLE - THE LOCAL PALATE
WEB Feb 25, 2022 Image by Forrest Clonts. Make this Southern-style succotash using Belinda Smith-Sullivan’s recipe that honors her grandmother’s garden. Every Southern …
From thelocalpalate.com
See details


CHEROKEE STYLE SUCCOTASH - CULINAE MUNDI
WEB Ingredients. 2 cups of Lima, kidney or black beans, cooked in advance. 2 cups of corn, cooked. 1 cup of julienned bell peppers, 3 colours if available. 1 large onion, chopped. 3 …
From culinaemundi.com
See details


SOUTHWESTERN SUCCOTASH | MCCORMICK FOR CHEFS®
WEB Ingredients. Serves 1 quart. 5 ears Corn, fresh, clean (will yield 2.5 cups cut from ear) 1 each Poblano Pepper. 1 1/2 cups Baby Lima Beans. 1/4 cup Butter. 1 cup Onion, 1/4" …
From mccormickforchefs.com
See details


SOUTHWEST SUCCOTASH
WEB Aug 23, 2023 Ingredients. 2 – tablespoons olive oil. 1 – medium onion, chopped. 1 – tablespoon butter. 3 – fresh, organic ears of sweet corn, shucked. 1 – teaspoon salt. 2 – …
From wildideabuffalo.com
See details


SOUTHWESTERN BEEF STEAK WITH SUCCOTASH SAUTé
WEB Jun 21, 2020 Cook Time 10 minutes. Servings 4 servings. Ingredients. 1 tsp (5 mL) each Cajun spice* and ground cumin *Cajun Spice: 1/4 tsp (1 mL) each paprika, dried oregano, garlic powder and dried thyme. ¼ tsp …
From tastecanada.org
See details


SOUTHWESTERN SUCCOTASH RECIPE - TODAY
WEB Jul 5, 2022 Ingredients. Southwestern Spice Blend. 5 tablespoons Chimayo chile blend. 6 tablespoons sumac. 7 tablespoons smoked paprika. 4 tablespoons cumin powder. 6 tablespoons kosher salt. 2 tablespoons...
From today.com
See details


EARLY PLYMOUTH COLONY-STYLE SUCCOTASH RECIPE - TODAY
WEB Nov 19, 2021 2 pounds; cooked, hulled corn (reconstituted dry whole hominy, frozen hominy or pozole) ; 8 ounces; dry beans (such as cranberry, jacob's cattle, great …
From today.com
See details


THREE SISTERS SUCCOTASH - EATINGWELL
WEB Apr 18, 2024 Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. …
From eatingwell.com
See details


PRESSURE COOKER SOUTHWEST SUCCOTASH RECIPE | CDKITCHEN.COM
WEB 30-60 minutes. ingredients. 1 tablespoon safflower or canola oil. 3/4 teaspoon cumin seeds. 2 teaspoons finely minced garlic. 1 cup coarsely chopped onion. 1 medium red bell …
From cdkitchen.com
See details


EASY CORN SUCCOTASH RECIPE | LIVE EAT LEARN
WEB Jul 17, 2023 Corn, zucchini, butter – yum! And while it may seem like there are a lot of ingredients, succotash is pretty flexible in that you can use what you have. Butter: You can never have too much butter.
From liveeatlearn.com
See details


ANY-SEASON SUCCOTASH - SOUTHERN LIVING
WEB Nov 17, 2021 Ingredients. 6 large (10 oz. each) tomatoes, peeled, seeded, and coarsely chopped or 1 (28-oz.) can diced tomatoes and green chiles (about 3 cups) 1 tablespoon …
From southernliving.com
See details


SOUTHWEST SHRIMP AND SUCCOTASH - LIFE, LOVE, AND …
WEB Jun 29, 2017 Southwest Shrimp and Succotash is a fresh and healthy TexMex twist on a Summer classic! Made with fresh corn and black beans, this easy recipe is a fresh, healthy, and easy dinner you can make in …
From lifeloveandgoodfood.com
See details


SOUTHWESTERN SUCCOTASH #RSC RECIPE - RECIPEOFHEALTH
WEB Get full Southwestern Succotash #RSC Recipe ingredients, how-to directions, calories and nutrition review. Rate this Southwestern Succotash #RSC recipe with 1 cup diced …
From recipeofhealth.com
See details


SOUTHWESTERN BEEF STEAK WITH SUCCOTASH SAUTé
WEB Jun 15, 2015 Southwestern Beef Steak with Succotash Sauté. in Grilling, Steak Eating Well, Meals in 30 Minutes. Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. …
From canadabeef.ca
See details


Related Search