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
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
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.
SUCCOTASH CHOWDER
I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.
Provided by HeatherFeather
Categories Chowders
Time 50m
Yield 9 cups soup, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large stockpot.
- Add potatoes, celery,and onions, and stir to coat with the butter.
- Cover and cook on medium heat for 12 minutes, stirring occasionally.
- Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
- Add remaining milk, chicken broth, lima beans, and seasonings.
- Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
- Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
- Taste and adjust seasonings as needed before serving.
Nutrition Facts : Calories 294.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 43.4, Sodium 609.9, Carbohydrate 32.6, Fiber 3.3, Sugar 8.6, Protein 17.8
KOREAN-STYLE SUCCOTASH
Steps:
- Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
- Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
- Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
- Season with salt and pepper. Fold in the chopped herbs and serve immediately.
MEXICAN SUCCOTASH
Succotash with a Mexican flair! Serve with white rice.
Provided by Sharlene Cervantes
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 24.6 g, Cholesterol 41.8 mg, Fat 5 g, Fiber 3.8 g, Protein 15.3 g, SaturatedFat 1.2 g, Sodium 761.1 mg, Sugar 3.7 g
SUCCOTASH WITH SAUSAGE AND SHRIMP
Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
- While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
NEW MEXICAN SUCCOTASH CHOWDER
Make and share this New Mexican Succotash Chowder recipe from Food.com.
Provided by SusieQusie
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Roux - melt butter in a small skillet. Whisk in the flour. Stir mixture until it's light brown. Remove from heat.
- Chowder:.
- Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
- Add stock, potatoes, spices and simmer for 20 minutes.
- Add lima beans, corn and milk. Return to low simmer for 10 minutes.
- Whisk in reserved roux and simmer another 5 minutes.
Nutrition Facts : Calories 264.4, Fat 10.6, SaturatedFat 4.6, Cholesterol 20.4, Sodium 540.2, Carbohydrate 36.6, Fiber 6, Sugar 5, Protein 8.5
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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