Eastern Shore Succotash Recipe Southern

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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.

EASTERN SHORE SUCCOTASH



Eastern Shore Succotash image

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

2 ears corn (as fresh as possible)
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
3 tablespoons unsalted butter
1/2 lemon, juice of
fresh ground black pepper, to taste

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

CLASSIC SUCCOTASH



Classic Succotash image

Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.

Provided by Southern Living Test Kitchen

Time 1h10m

Yield Makes 6 servings

Number Of Ingredients 12

2 cups fresh lima beans
1/2 small yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium-size sweet onion, chopped
3 cups fresh corn kernels (about 6 ears)
1 pt. cherry tomatoes, halved
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives

Steps:

  • Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
  • Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
  • Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

SOUTHERN STYLE SUCCOTASH



Southern Style Succotash image

Make and share this Southern Style Succotash recipe from Food.com.

Provided by DallasDiva22

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups fresh shelled lima beans or 2 cups butter beans
kosher salt
2 large ears of corn or 2 cups corn
2 tablespoons unsalted butter
fresh ground black pepper
1/4 cup heavy cream
1/4 cup minced country ham (optional)

Steps:

  • Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
  • Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
  • In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
  • Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
  • Note: OK to use frozen veggies when fresh not in season.

Nutrition Facts : Calories 125.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 164.8, Carbohydrate 15.2, Fiber 3, Sugar 2.2, Protein 3.9

INDIANA SUCCOTASH



Indiana Succotash image

This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!

Provided by Miss Annie

Categories     Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 lbs green beans
1 1/2 cups green onions with tops, chopped
4 cups fresh corn or 4 cups frozen corn
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons butter
3/4 teaspoon paprika
3/4 teaspoon celery salt

Steps:

  • Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
  • Saute green onions in butter until transparent (do not brown).
  • Add corn, salt, paprika, celery salt and sugar, then beans.
  • Simmer, covered about 10 minutes.

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