Indian Succotash Recipes

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.

INDIANA SUCCOTASH

Steps:

• Carefully slice kernels from corn using a sharp knife.
• Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
• Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

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.

INDIAN SUCCOTASH

Steps:

• Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
• Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
• In a large skillet, fry bacon until crisp.
• Add corn, okra and a small amount of liquid from beans.
• Simmer about 10 minutes.
• Add beans back into skillet,.
• Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
• Add fresh tomatoes and last 4 tbsp butter right before serving.
• Simmer until tomates are heated through.

OLD-FASHIONED SUCCOTASH RECIPE

Steps:

• Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
• Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
• Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.

SUCCOTASH

Steps:

• Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
• Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

SUCCOTASH

Steps:

• Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. With a small spoon, scrape the pulp from the cobs into a mixing bowl. Add the kernels and reserve.
• In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water. Reserve and repeat the process with the string beans.
• In a large heavy saucepan, melt the butter over medium heat. Add the the butter over medium heat. Add the corn and its juices, and cook for 10 minutes, stirring often.
• Place the bacon pieces in a small skillet and render over medium heat until golden. Drain on paper towels and reserve.
• Slice the scallions into half-inch pieces, including some of the green, and set aside. Add both types of beans to the corn and cook for another 10 minutes, stirring often. After five minutes, add the scallions and fold in the cream to loosen the mixture. Fold in the bacon pieces and spoon the succotash into a warm serving bowl. Salt and pepper to taste. Serve immediately.

INDIANA SUCCOTASH

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.

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.