Colorful Succotash Recipes

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SUCCOTASH



Succotash image

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

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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

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.

ZESTY SUCCOTASH



Zesty Succotash image

This dish is fun to serve because it's so colorful. The combination of vegetables offers a nice texture contrast, too.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 cups fresh or frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen peas, thawed
1 small sweet red pepper, chopped
1/2 cup chopped onion
2 tablespoons butter
1 teaspoon chili powder
1/4 teaspoon salt
Dash hot pepper sauce, optional

Steps:

  • In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired.

Nutrition Facts : Calories 171 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

COLORFUL SUCCOTASH



Colorful Succotash image

This is a delicious and colorful succotash that is easy and quick to make and makes a great side dish for jambalaya.

Provided by prathermom

Categories     Tomato Side Dishes

Time 50m

Yield 6

Number Of Ingredients 13

¼ cup butter
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
½ onion, chopped
1 teaspoon chopped fresh garlic
1 ½ cups fresh corn kernels
1 cup frozen Italian green beans
½ cup frozen sliced okra
½ cup frozen baby lima beans
½ cup halved cherry tomatoes
½ teaspoon dried basil
¼ teaspoon dried tarragon
salt and ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute bell peppers, onion, and garlic until softened, about 5 minutes. Stir in corn, green beans, okra, lima beans, and tomatoes. Season with basil, tarragon, salt, and pepper. Cook over medium-high heat, stirring to loosen any frozen vegetables, for 3 to 5 minutes.
  • Reduce heat to medium-low and cook until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 5 g, Sodium 110.6 mg, Sugar 2.9 g

SUCCOTASH WITH TOMATOES AND CHIVES



Succotash with Tomatoes and Chives image

Categories     Tomato     Side     Sauté     Vegetarian     Corn     Lima Bean     Summer     Chive     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 8

2 10-ounce packages frozen lima beans
2 10-ounce packages frozen corn kernels
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 teaspoon sugar
1 cup half and half
2 cups chopped seeded tomatoes
4 tablespoons chopped chives or green onions

Steps:

  • Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain.
  • Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.

BLACK BEAN SUCCOTASH



Black Bean Succotash image

A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).

Provided by MyHappyEatings

Categories     Black Beans

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 poblano pepper
1 red bell pepper
1/4 cup black beans
1/4 cup frozen corn
1/2 yellow onion
1 zucchini
1 yellow squash
1 garlic clove, chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
1 pinch pepper

Steps:

  • Remove the seeds from the squash.
  • Drain and rinse the black beans.
  • Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
  • In a non-stick skillet, add butter and olive oil over high heat.
  • Add onions and peppers, cook about 3 minutes or until onions begin to soften.
  • Add remaining veggies, cook 2 minutes.
  • Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.

Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 15.3, Sodium 103, Carbohydrate 30.8, Fiber 8.4, Sugar 8.6, Protein 7.6

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Top Asked Questions

How do you make succotash?
Add onion and bell pepper; cook and stir 7 minutes or until tender. 3 Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through. For a creamier Succotash, add 1/2 cup heavy cream with the corn.
What is succotash and what does it taste like?
Succotash is a bright medley of fresh summer vegetables like corn, lima beans, bell pepper, and cherry tomatoes—all of your garden-variety favorites! One bite of this delicious summer recipe and you'll understand its appeal. It makes an excellent vegetable side dish for anything grilled this summer (chicken, fish... you name it).
What makes a good Pan of succotash?
There are three must-have ingredients in a good pan of succotash. You must have fresh tomatoes, and we prefer cherry tomatoes to boost the sweetness of the dish and add a little acidity for balance. Instead of heavy cream, this recipe calls for salted butter to give the colorful vegetables richness without turning them gray.
What vegetables are in Succotash?
All of your favorite vegetables are included! Succotash is a bright medley of fresh summer vegetables like corn, lima beans, bell pepper, and cherry tomatoes—all of your garden-variety favorites! One bite of this delicious summer recipe and you'll understand its appeal.

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