Green Giant Quinoa Succotash Recipes

QUINOA SUCCOTASH

Steps:

• In fine strainer, rinse quinoa under cold water 1 minute; drain well. In 2-quart saucepan, heat quinoa and water to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender and liquid is absorbed.
• Meanwhile, cook lima beans as directed on box; drain. Cook corn as directed on box. Pour drained lima beans and corn & butter sauce into 10-inch skillet. Add paprika, salt and pepper; mix well. Stir in cooked quinoa and tomato.
• Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.

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.

GREEN GIANT QUINOA SUCCOTASH

Steps:

• In a fine sieve rinse quinoa under cold running for 1 minute.
• Drain well.
• In a 2 quart saucepan heat quinoa and water to boiling.
• Reduce heat to low and cover and simmer for 12-14 minutes or until tender and liquid is absorbed.
• Meanwhile, cook lima beans as directed on package and drain.
• Cook corn as directed on package, do not drain/.
• Place corn and lima beans into a 10 inch skillet.
• Add paprika, salt and pepper and mix well.
• Stir in cooked quinoa and tomatoes.
• Cook over medium heat: stirring frequently 1-2 minutes or until thoroughly heated.
• Sprinkle with sliced green onions, optional.

GREEN BEAN SUCCOTASH

Steps:

• Blanch green beans until crisp-tender, about 4 minutes. Transfer to bowl of ice water to cool; drain.
• Heat oil in large skillet over medium-high heat. Add green beans and sauté 1 minute. Add lima beans, corn, and bell pepper. Sauté until vegetables are crisp-tender, about 4 minutes. Mix in butter and Old Bay; season to taste with salt and pepper.

COPYCAT GREEN GIANT NIBLETS CORN IN BUTTER SAUCE

Steps:

• Add corn to large sauce pan along with all ingredients except water and cornstarch.
• Stir corn mixture over medium heat until butter is melted.
• Combine water and cornstarch and stir until cornstarch is disolved.
• Slowly add water to corn in sauce pan, stirring constantly.
• Reduce heat to simmer and stir until sauce thickens.
• Let simmer, stirring occasionally, until corn is tender, about 10 minutes.

GIANT BEAN SUCCOTASH

Steps:

• If using dried beans, place in a large pot and add water to cover by 2". Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2-2 hours; season with salt. Let cool; drain.
• Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Add onion, and garlic and cook, stirring often, until soft, 5-8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes.
• Add cream and bring to a boil; reduce heat and simmer, stirring often, until reduced by half, about 3 minutes. Add beans and cook until warmed through, about 2 minutes; season with salt and pepper. Top with thyme.