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.
EASTERN SHORE SUCCOTASH
This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.
Provided by Chef Kate
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and add water just to cover and lightly salt the water.
- Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
- Shuck the fresh corn.
- Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
- Add the corn to the beans and simmer for ten more minutes.
- Remove from heat, season with butter, lemon juice, salt and pepper.
- Eat immediately.
- Summer on the Chesapeake.
Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2
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.
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.
SUCCOTASH
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 4 to 6 side dish serving
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.) Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
EASTERN SHORE SUCCOTASH
Growing up on the Eastern Shore, I'm a corn & a "crab seasoning" addict. This burst of flavor is a staple in my house. Hope you like it too!
Provided by Kate Regan
Categories Vegetables
Time 20m
Number Of Ingredients 5
Steps:
- 1. Slice tomatoes into halves.
- 2. Melt butter in large sauté pan.
- 3. Add corn, cook 5 minutes until soft.
- 4. Add tomatoes & sprinkle with spice, stir to combine.
- 5. Sauté, stirring frequently until tomatoes are warm.
More about "eastern shore succotash recipe pioneer"
SUCCOTASH | PAULA DEEN
From pauladeen.com
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
BLACKENED SALMON WITH EDAMAME SUCCOTASH - THE …
From thepioneerwoman.com
EARLY PLYMOUTH COLONY-STYLE SUCCOTASH RECIPE
From today.com
4.4/5 (57)Category Entrées
EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SUCCOTASH CASSEROLE RECIPE WITH LIMA BEANS AND CORN - THE …
From thespruceeats.com
SUCCOTASH RECIPE | MCCORMICK
From mccormick.com
SUCCOTASH RECIPE (WITH FRESH OR FROZEN VEGETABLES) | KITCHN
From thekitchn.com
THREE SISTERS SUCCOTASH RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search