SHELL-BEAN SUCCOTASH
Provided by Craig Claiborne With Pierre Franey
Categories side dish
Time 55m
Yield Ten servings
Number Of Ingredients 9
Steps:
- Put the bacon cubes in a saucepan and add the onion. Cook, stirring occasionally, until the onion is wilted.
- Add the water and beans and cook until beans are tender. The cooking time will range from 20 to 40 minutes or longer, depending on the age of the beans. It may be necessary to add more water as the beans cook. Add the corn kernels and cream and cook about five minutes longer. Add salt and pepper to taste and stir in the chives.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams, TransFat 0 grams
SHELL BEAN SUCCOTASH
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Provided by Martha Rose Shulman
Categories one pot, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 900 milligrams, Sugar 2 grams
SUCCOTASH
Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.
Provided by Vera Abitbol
Categories Salad
Time 1h45m
Number Of Ingredients 18
Steps:
- Soak lima beans in cold water overnight.
- Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
- Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
- Dressing
- Whisk together all the ingredients except the oil.
- Pour oil slowly, whisking constantly. Pour over vegetables and mix.
- Serve cold or at room temperature.
HERBED SUMMER SUCCOTASH
Categories Tomato Side Basil Bacon Corn Arugula Lima Bean Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set skillet aside.
- Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
- Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
- Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
- Serve succotash spooned over garlic cro※tes and sprinkled evenly with remaining bacon.
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
NO-BEAN SOUTHERN SUCCOTASH
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
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
CANNED SUCCOTASH
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 8h20m
Yield Makes 5 pints
Number Of Ingredients 3
Steps:
- Have ready 5 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
- Bring a large pot of water to a boil, and add corn. Cook until tender, about 4 minutes. When cool enough to handle, cut off kernels (do not cut so close to cobs that the milk comes out; you should have 5 cups). Reserve cobs to make corn soup. Combine corn kernels and beans.
- Place 1/2 teaspoon salt in each hot empty jar. Fill each jar with 1 1/2 cups hot succotash, leaving 1-inch space at top.
- Place rack in a pressure canner, and fill canner with 3 quarts boiling water. Place jars on rack. Align cover handles so they are locked into position according to manufacturer's instructions. Remove pressure regulator from steam vent. Heat canner over high heat. Let steam release from vent 10 minutes, then return pressure regulator to steam vent.
- Process corn at 11 pounds pressure 1 hour, adjusting for altitude and type of pressure canner according to manufacturer's instructions.
- Turn off heat, and let pressure drop naturally, about 40 minutes. When canner is depressurized (according to manufacturer's instructions), remove gauge, then canner's lid.
- Remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 6 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band, and try to remove lid with your fingertips. If you can't, seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, succotash can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
CARIBBEAN SUCCOTASH
Categories Bean Vegetable Side Dinner Corn Cucumber Lima Bean Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
- Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
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