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
SUCCOTASH
This is typically not my type of dish, but when my colleague Dominic made it I was sure to jot down his recipe.
Provided by mermaidmagic
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans in salted water for 5 minutes or until tender.
- Drain well.
- Melt butter in saute pan over medium low heat.
- Add onions, beans, corn and tomatoes.
- Saute, stirring often for approximately 5 minutes.
- Add salt and pepper to taste.
- Serve hot.
SUCCOTASH SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 38m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the dressing:
- Add all ingredients in a bowl and mix well.
- For the salad:
- Preheat grill to medium heat.
- Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl.
- Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve.
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
DOWN-HOME SUCCOTASH
Make and share this Down-Home Succotash recipe from Food.com.
Provided by Nancy Sneed
Categories Vegetable
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook the bacon until it's crisp.
- Put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary.
- Stir in tomatoes and bacon; cook just until tomatoes are heated through.
Nutrition Facts : Calories 88.1, Fat 4.7, SaturatedFat 1.5, Cholesterol 6.4, Sodium 131.9, Carbohydrate 9.6, Fiber 1.9, Sugar 2, Protein 3.1
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
DOWN HOME SUCCOTASH
If you grow your own corn, you can have it be really fresh for this recipe if you make sure everything is ready before you pick the corn! That's the way I like it.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12-14 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon until crisp. Remove bacon to paper towels and drain all but 1 tablespoon drippings. , In the same skillet, add the corn, beans, green pepper and onion. Simmer for 10-15 minutes or until vegetables are almost tender, adding water if necessary. Stir in tomatoes and bacon; cook just until tomatoes are heated through.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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.
SUFFERIN' SUCCOTASH SALAD
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
DOWN-EAST SUCCOTASH
Categories Tomato Vegetable Side Bacon Corn Lima Bean Fall Summer Tarragon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.
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