French Style Succotash Recipes

BEST-EVER SUCCOTASH

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.

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

SUCCOTASH

Steps:

• In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

MEDITERRANEAN SUCCOTASH

Steps:

• Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.

FRENCH-STYLE SUCCOTASH

Steps:

• Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
• Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
• Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
• Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
• Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
• Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

SUCCOTASH

Steps:

• In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.

REALLY EASY SUCCOTASH

Steps:

• Coat large saucepan with nonstick cooking spray.
• Add sausage and onion.
• Cook about 5 minutes: sausage should be lightly browned and onion is tender.
• Add lima beans, corn, and undrained tomatoes.
• Boil uncovered 8-10 minutes.
• Stir occasionally until liquid is nearly evaporated.
• Serve with something like cornbread or biscuits and enjoy!

CALIFORNIA SUCCOTASH

Steps:

• Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.