Succotash Smash 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.

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 SMASH

Steps:

• For the sriracha ranch: In a medium mixing bowl, combine the mayonnaise, buttermilk, sour cream, sriracha, sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper and paprika. Whisk until well combined and creamy in texture.
• For the green vegetable succotash: In a medium pot, bring 4 to 5 inches of water and 1 tablespoon of the salt to a boil over medium-high heat. Add the edamame, peas, asparagus, fava and green beans to the salted boiling water and blanch for 2 minutes. Drain and immediately plunge into a large bowl of ice water to shock (this locks in the bright green color). Drain once more and allow to dry.
• In a large saute pan over medium-high heat, add the olive oil, red peppers, shallots and garlic. Saute until the shallots are translucent, 3 to 4 minutes. Then add the blanched vegetables. Season with the remaining 1 teaspoon salt and the black pepper and saute until heated through, 5 to 6 minutes. Finish with the butter and toss together until the butter has melted.
• For the succotash smash: Put the green vegetable succotash in a large glass mixing bowl and use a potato masher to mash the succotash.
• In a separate medium mixing bowl, crack the eggs, sprinkle with the salt and black pepper and whisk together. Add the baking powder and continue to whisk. Add the breadcrumbs, cheese and flour and mix until all the ingredients are incorporated evenly. Add this mixture to the mashed succotash. Form into 3-inch patties, about 3/4-inch thick.
• To cook, set a large nonstick skillet over medium-heat. Coat with a light layer of oil and, working in batches, cook 4 to 5 patties at a time. Cook until lightly golden and crisp around the edges, 3 to 4 minutes on the first side. Turn and cook for 2 to 3 minutes on the second side. Drain on paper towels. Serve with the sriracha ranch dressing and a sprinkle of fresh dill.

SUCCOTASH WITH SAUSAGE AND SHRIMP

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.

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.

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:

• Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
• Add beans and cook, stirring occasionally, 5 minutes.
• Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
• Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

SUCCOTASH

Steps:

• Shell: 1 pound fresh lima beans or other, fresh shell beans.
• Place the beans in a pot with water to cover by 1 1/2 inches. Cook until tender; start checking after 10 minutes. Season with: Salt.
• Meanwhile shuck: 4 ears sweet corn.
• Slice off the kernels with a sharp knife. You should have about 2 cups.
• Melt in a heavy pot over medium heat: 3 tablespoons butter.
• Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.
• Cook for 5 minutes and add: 2 small summer squash, diced, Salt.
• Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans. Cook for 3 or 4 minutes, until the corn has cooked through. Check the seasoning and adjust as needed. Stir in: 2 teaspoons chopped parsley.
• Add 2 garlic cloves, chopped fine, at the same time as the corn.
• Add 2 teaspoons chopped basil or summer savory with the chopped parsley.
• Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.
• A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.

SUCCOTASH

Steps:

• Boil lima beans in salted water for 5 minutes or until tender.
• Drain well.
• Melt butter in saute pan over medium low heat.
• Add onions, beans, corn and tomatoes.
• Saute, stirring often for approximately 5 minutes.
• Add salt and pepper to taste.
• Serve hot.