SUMMER SUCCOTASH WITH SMOKED SAUSAGE
The inspiration for this recipe came from Southern Cast Iron magazine. They used bacon for this recipe, however, I wanted to make it more like a one pot meal, so I used Kielbasa instead. I never thought I liked lima beans until making this recipe, now I love them. For an even heartier meal, add a skillet of hot corn bread, fresh...
Provided by Julia Ferguson
Categories Casseroles
Number Of Ingredients 12
Steps:
- 1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
- 2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
- 3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
- 4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
- 5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
- 6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.
SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
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