Southwest Succotash Recipes

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SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Provided by Amy

Categories     Side Dish

Time 17m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 red bell pepper, cored, seeded and chopped
1 poblano pepper, cored, seeded and chopped
2 teaspoons freshly minced garlic
1 (15.5 ounce) can chick peas, drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can whole kernel yellow corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)
2 tablespoons fresh lime juice
1 pint cherry tomatoes, quartered
1/2 cup loosely packed chopped fresh cilantro

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
  • Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
  • Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
  • Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Categories     Salad     Pepper     Tomato     Vegetable     Side     Picnic     Vegetarian     Backyard BBQ     Corn     Squash     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 14

3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
  • Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
  • Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!

Provided by Leslie in Texas

Categories     Corn

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag frozen baby lima beans
1 (16 ounce) bag frozen white corn
2 tablespoons olive oil
1 tablespoon cumin seed
1 onion, chopped
2 red bell peppers, seeded and chopped
2 poblano chiles, seeded, chopped
4 garlic cloves, minced
2 tablespoons fresh oregano, chopped
15 1/2 ounces low sodium chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Steps:

  • Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
  • Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
  • Add onion and saute until translucent, about 8 minutes.
  • Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
  • Stir in lima beans and corn, then broth and cream.
  • Simmer until vegetables are tender and coated with cream, about 20 minutes.
  • Stir in 1/3 cup cilantro and season to taste with salt and pepper.
  • Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
  • Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.

Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7

GRILLED SOUTHERN SUCCOTASH PASTA SALAD



Grilled Southern Succotash Pasta Salad image

Provided by Damaris Phillips

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 11

2 ears corn, husked
1 medium red bell pepper
1 jalapeno
2/3 cup canola oil, plus for drizzling
Kosher salt
1 pound cavatappi or corkscrew pasta
1 cup frozen lima beans, thawed
2/3 cup fresh lemon juice, plus more as needed
2 tablespoons honey
1/4 bunch flat-leaf parsley
Freshly ground black pepper

Steps:

  • Prepare a grill for medium-high heat.
  • Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
  • Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
  • In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
  • Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.

CREAMY SUCCOTASH



Creamy Succotash image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

Steps:

  • In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
  • In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

CHEF JOHN'S SUCCOTASH



Chef John's Succotash image

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

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.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Categories     Corn     Lima Bean     Bell Pepper     Hot Pepper     Summer     Cilantro     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

1 16-ounce bag frozen lima beans
1 16-ounce bag frozen sweet white corn
2 tablespoons olive oil
1 tablespoon cumin seeds
1 onion, chopped
2 red bell peppers, chopped
2 poblano chilies,* seeded, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 14 1/2-ounce can low-salt chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Steps:

  • Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
  • Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
  • Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
  • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHERN STYLE SUCCOTASH



Southern Style Succotash image

Make and share this Southern Style Succotash recipe from Food.com.

Provided by DallasDiva22

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups fresh shelled lima beans or 2 cups butter beans
kosher salt
2 large ears of corn or 2 cups corn
2 tablespoons unsalted butter
fresh ground black pepper
1/4 cup heavy cream
1/4 cup minced country ham (optional)

Steps:

  • Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
  • Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
  • In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
  • Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
  • Note: OK to use frozen veggies when fresh not in season.

Nutrition Facts : Calories 125.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 164.8, Carbohydrate 15.2, Fiber 3, Sugar 2.2, Protein 3.9

DOWN HOME SUCCOTASH



Down Home Succotash image

If you grow your own corn, you can have it be really fresh for this recipe if you make sure everything is ready before you pick the corn! That's the way I like it.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12-14 servings.

Number Of Ingredients 6

1/4 pound sliced bacon, chopped
2 cups fresh or frozen corn
1/2 pound lima beans
1 medium green pepper, chopped
1 medium onion, chopped
2 medium tomatoes, cut into wedges

Steps:

  • In a large skillet, cook bacon until crisp. Remove bacon to paper towels and drain all but 1 tablespoon drippings. , In the same skillet, add the corn, beans, green pepper and onion. Simmer for 10-15 minutes or until vegetables are almost tender, adding water if necessary. Stir in tomatoes and bacon; cook just until tomatoes are heated through.

Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

SUCCOTASH



Succotash image

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

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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

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5/5 (2)
Servings 10
  • Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
  • Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
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