No Bean Southern Succotash Recipes

NO-BEAN SOUTHERN SUCCOTASH

No-Bean Southern Succotash image

I know a lot of cooks use lima beans in their succotash. I've never been fond of it made that way, so I've altered my grandmother's succotash recipe. Note: You don't have to simmer this, but I do for better flavor. If you only warm it you will get better coloring, but the flavor won't be as good. Also, feel free to add more seasonings.

Provided by Meshka

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

28 ounces diced tomatoes
1 cup frozen cut okra
1/2 cup frozen corn
1 cup water
2 teaspoons Worcestershire sauce
1 beef bouillon cube
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1/4-1/2 teaspoon paprika
2 teaspoons onion powder

Steps:

Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
Heat until simmering, then simmer for 10 minutes.
Eat as is or over rice.

Nutrition Facts : Calories 79.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1195.3, Carbohydrate 18.8, Fiber 3.5, Sugar 8.3, Protein 2.5

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

Ingredients

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

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