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.
SOUTHERN SUCCOTASH RECIPE
This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!
Provided by Blair Lonergan
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
- Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g
SUPER QUICK PAN-SEARED EARLY SUMMER SUCCOTASH
In this fresh take on succotash, we use a pan-steaming technique (no steamer basket required) to cut down on cooking time and keep the beans and corn crisp-tender rather than ultra-soft. For succotash, fresh corn always tastes more delicious than frozen, but thawed frozen corn would certainly be a good stand-in here in a pinch. If you are using fresh corn, after you cut the kernels off, run the dull side of your knife down the kernel and scrape some of the corn "milk" into the pan, too. This recipe makes a small portion but can be doubled or even tripled to serve a crowd.
Provided by Adam Hickman
Yield Serves 4 (serving size: 3/4 cup)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high. Add sliced shallots and sliced garlic to skillet; cook until softened, about 4 minutes. Add chopped green beans, fresh corn kernels, and water; cover and cook 4 to 5 minutes. Uncover and cook until beans are crisp-tender, about 2 minutes. Stir in torn fresh basil, kosher salt, and black pepper.
Nutrition Facts : Calories 163, Carbohydrate 15 g, Fat 11 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 252 mg, Sugar 6 g, UnsaturatedFat 9 g
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
FAST SUCCOTASH
Steps:
- In a large skillet fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions, hot sauce and cream. Bring to a simmer and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper.
SUPER SIMPLE SUCCOTASH
Steps:
- Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.
SUPER EASY SOUTHERN OKRA SUCCOTASH
This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!
Provided by Chief Jack
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the first six items to a sauce pan and heat covered.
- Add the frozen okra and heat covered, on low, until it's hot and just tender.
- Add the salt and pepper to taste and serve.
Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8
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
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
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