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.
GRILLED SOUTHERN SUCCOTASH PASTA SALAD
Provided by Damaris Phillips
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat.
- Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
- Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
- In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
- Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.
NO-BEAN SOUTHERN SUCCOTASH
I know a lot of cooks use lima beans in their succotash. I've never been fond of it made that way, so I've altered my grandmother's succotash recipe. Note: You don't have to simmer this, but I do for better flavor. If you only warm it you will get better coloring, but the flavor won't be as good. Also, feel free to add more seasonings.
Provided by Meshka
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
- Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
- Heat until simmering, then simmer for 10 minutes.
- Eat as is or over rice.
Nutrition Facts : Calories 79.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1195.3, Carbohydrate 18.8, Fiber 3.5, Sugar 8.3, Protein 2.5
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