Southwestern Succotash Recipes

SOUTHWESTERN SUCCOTASH

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

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.

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.

SOUTHWESTERN SUCCOTASH

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.

SOUTHWESTERN SUCCOTASH

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.

FRENCH-STYLE SUCCOTASH

Steps:

• Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
• Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
• Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
• Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
• Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
• Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.