Super Simple Succotash Recipes

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SUCCOTASH



Succotash image

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Steps:

  • In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

SUPER EASY SOUTHERN OKRA SUCCOTASH



Super Easy Southern Okra Succotash image

This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!

Provided by Chief Jack

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons bacon drippings
1 cup frozen corn, thawed
1 cup frozen butter beans, thawed (Limas)
1 (15 ounce) can diced tomatoes with juice
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper
2 cups frozen cut okra, still frozen

Steps:

  • Add the first six items to a sauce pan and heat covered.
  • Add the frozen okra and heat covered, on low, until it's hot and just tender.
  • Add the salt and pepper to taste and serve.

Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8

SUPER SUCCOTASH



Super Succotash image

Categories     Tomato     Side     Sauté     Thanksgiving     Green Bean     Lima Bean     Bell Pepper     Fall     Vegan     Simmer     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield makes 8 servings

Number Of Ingredients 13

2 cups baby lima beans, thawed if frozen
2 cups corn kernels, thawed if frozen
2 cups green beans, cut into 1/2-inch lengths
1 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) seeded ripe plum tomatoes
2 tablepoons olive oil
1 tablespoon unsalted butter
1 cup chopped onion
1 tablespoon minced garlic
1 cup defatted chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried
Salt and pepper, to taste
3 tablespoons chopped parsley

Steps:

  • 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
  • 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
  • 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.

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

SUPER BOWL INDIANA SUCCOTASH



Super Bowl Indiana Succotash image

Great for the Superbowl. A Recipe from "The Little Mountain Bean Bible Cookbook" tweeked a bit.

Provided by Rita1652

Categories     Corn

Time 45m

Yield 7 serving(s)

Number Of Ingredients 10

8 ounces green beans
5 green onions with tops (chopped)
1/2 red pepper (diced the size of the corn)
15 ounces whole kernel corn (frozen or can drained)
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon paprika
1/4 teaspoon celery salt
black pepper

Steps:

  • Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
  • Saute green onions and red pepper in butter until transparent (do not brown).
  • Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
  • Simmer succotash, covered, for about 10 minutes.

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