Succotash Smash Recipes

BEST-EVER SUCCOTASH

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.

SUCCOTASH SMASH

Steps:

• For the sriracha ranch: In a medium mixing bowl, combine the mayonnaise, buttermilk, sour cream, sriracha, sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper and paprika. Whisk until well combined and creamy in texture.
• For the green vegetable succotash: In a medium pot, bring 4 to 5 inches of water and 1 tablespoon of the salt to a boil over medium-high heat. Add the edamame, peas, asparagus, fava and green beans to the salted boiling water and blanch for 2 minutes. Drain and immediately plunge into a large bowl of ice water to shock (this locks in the bright green color). Drain once more and allow to dry.
• In a large saute pan over medium-high heat, add the olive oil, red peppers, shallots and garlic. Saute until the shallots are translucent, 3 to 4 minutes. Then add the blanched vegetables. Season with the remaining 1 teaspoon salt and the black pepper and saute until heated through, 5 to 6 minutes. Finish with the butter and toss together until the butter has melted.
• For the succotash smash: Put the green vegetable succotash in a large glass mixing bowl and use a potato masher to mash the succotash.
• In a separate medium mixing bowl, crack the eggs, sprinkle with the salt and black pepper and whisk together. Add the baking powder and continue to whisk. Add the breadcrumbs, cheese and flour and mix until all the ingredients are incorporated evenly. Add this mixture to the mashed succotash. Form into 3-inch patties, about 3/4-inch thick.
• To cook, set a large nonstick skillet over medium-heat. Coat with a light layer of oil and, working in batches, cook 4 to 5 patties at a time. Cook until lightly golden and crisp around the edges, 3 to 4 minutes on the first side. Turn and cook for 2 to 3 minutes on the second side. Drain on paper towels. Serve with the sriracha ranch dressing and a sprinkle of fresh dill.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

SUCCOTASH

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.

SUMMER SUCCOTASH

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.