Old Fashioned 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.

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:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

SUCCOTASH SALAD

Steps:

• Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
• In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

SUCCOTASH PASTA

Steps:

• Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
• Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.

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.

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.

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

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.

SOUTHERN SUCCOTASH AND BEEF

Steps:

• Pre Heat oven to 325 degrees.
• Saute onion in oil until lightly browned.
• Mix together everything except chedder cheese and cracker crumbs.
• Turn mixture into a buttered casserole dish.
• Mix together chedder cheese and cracker crumbs and sprinkle over mixture.
• Bake for 30-35 minutes until cheese melts and dish is hot through and through.