Thanksgiving Succotash Recipes
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
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
SUCCOTASH
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
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.
AUTUMN SUCCOTASH
Categories Side Sauté Christmas Thanksgiving Quick & Easy Bacon Corn Legume Lima Bean Fall Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.
SUCCOTASH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.
- Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.
- In a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.
THANKSGIVING SUCCOTASH
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve.
LIMA BEAN AND CORN SUCCOTASH
Succotash is a simple-and simply delicious-Thanksgiving side, as well as a true Southern staple.
Categories American Southern Thanksgiving side dish vegetarian パン
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.
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SUCCOTASH - A THANKSGIVING CLASSIC - GYPSYPLATE
From gypsyplate.com
5/5 (6)Total Time 30 minsCategory Side DishesCalories 247 per serving
- Cook frozen lima beans according to the instructions on the package. We placed them in water and brought to a boil and simmered for 8-10 minutes, until beans were tender. Drain and set aside.
- Discard excess bacon drippings, keeping around 2 Tbsp in the skillet. Sauté onion, bell peppers and garlic in bacon drippings for 3-4 minutes, until slightly tender. Stir in corn and lima beans along with salt and pepper. Combine well and cook for a couple of minutes. In the case of fresh corn, add before lima beans and cook until tender, about 5-7 minutes, then add lima beans.
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (13)Calories 265 per servingCategory Side Dish
- In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
- Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining 1/2 teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
- Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they’re warmed through, about 2 minutes.
- Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper. Add a tiny pinch of cayenne pepper if you’d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
CLASSIC SUCCOTASH | MCCORMICK
From mccormick.com
Cuisine Deep SouthCategory Side DishesServings 6
SUCCOTASH | RECIPE WITH A HISTORY - NEW ENGLAND TODAY
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Estimated Reading Time 2 mins
FALL CORN SAUTE - A THANKSGIVING TRADITION - GARLIC & ZEST
From garlicandzest.com
Ratings 19Calories 264 per servingCategory Side Dish
- Heat a large skillet over medium high heat. When pan is hot, add the diced bacon. Fry the bacon, stirring occasionally, until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel.
- Add the shallots and cook for 1-2 minutes, stirring occasionally until tender. Add the bell pepper, onion and jalapeños and cook for an additional 1-2 minutes.
- Mix in the frozen corn and lima beans and stir until they're almost completely defrosted, then stir in the diced chiles and cook for 1-2 minutes more.
7 EASY THANKSGIVING SIDE DISH RECIPES - JUST COOK
From justcook.butcherbox.com
Estimated Reading Time 5 mins
- Sausage and Apple Stuffing. You can’t have Thanksgiving without a sweet and savory stuffing on your table — well, you shouldn’t, at least. This sausage and apple stuffing is a delicious take on the classic Thanksgiving side dish, tossing cubes of crusty brown bread with Gala apples and ground breakfast sausage or ground Italian sausage.
- Bacon, Gruyère, and Potato Casserole. This bacon, gruyère, and potato casserole is the very definition of hearty, using up five whole pounds of russet potatoes for this “pudding” casserole.
- Bacon Sautéed Green Beans. Get a very different reaction from your Thanksgiving crowd this year when you deliver the green beans to the table. Not that we have any issues with green beans in general, but we think the addition of smoky bacon in this bacon sautéed green beans recipe makes this a side dish people will eagerly scoop onto their plate.
- Sweet Italian Sausage Succotash. Don’t forget the veggies on your Thanksgiving table! This sweet Italian sausage succotash is nutrient-rich and packed with colorful, vibrant roasted vegetables like delicata squash, fresh corn, and edamame.
- Gluten-Free Skillet Cornbread with Breakfast Sausage. Cornbread makes for a perfect comfort food addition to any festive dinner spread, and this gluten-free skillet cornbread with breakfast sausage really ups the ante with the addition of sage-flavored ground breakfast sausage.
- Gluten-Free Beefy Mac n’ Cheese. Mac n’ cheese is a welcome addition to any family dinner, and this gluten-free beefy mac n’ cheese is the perfect Southern-inspired side dish recipe for your Thanksgiving spread.
- Sausage and Roasted Chestnut Stuffing. Here is another meaty take on your standard turkey stuffing. Our Italian sausage and chestnut stuffing is the perfect dish to warm up with on a late November afternoon accompanied by some delicious turkey.
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