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
SUFFERIN' SUCCOTASH SALAD
Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g
SWEET & SOUR BLACK-EYED PEA SUCCOTASH
Steps:
- Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
- Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.
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.
SUMMER VEGETABLE SUCCOTASH
Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
- Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
- Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE
Categories Salad Bean Mustard Vegetable Side Thanksgiving Fall Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
- Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
- Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.
More about "yellow ears and black eyes succotash recipes"
SUMMER SUCCOTASH RECIPE | LAND O’LAKES
From landolakes.com
4.9/5 (8)Category Vegetable, Herb, Skillet, Side DishServings 8Calories 100 per serving
- Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.
- Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
RECIPE FOR CLASSIC SUCCOTASH RECIPE | ALMANAC.COM
From almanac.com
SUCCOTASH RECIPE WITH BACON & SCALLIONS # ... - FOOD …
From foodfolksandfun.net
10 BEST BLACK EYED PEAS SIDE DISH RECIPES | YUMMLY
From yummly.com
YELLOW EYE SUCCOTASH – S&W BEANS
From swbeans.com
RECIPE: SUMMER SQUASH SUCCOTASH - KITCHN
From thekitchn.com
SUMMER SQUASH SUCCOTASH - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
SUCCOTASH - THE SEASONED MOM
From theseasonedmom.com
CORN SUCCOTASH {BETTER THAN CHEESECAKE FACTORY} | SALTY …
From saltysidedish.com
BLACK-EYED PEA SUCCOTASH - BETTER HOMES & GARDENS
From bhg.com
CORN AND BLACK EYED PEAS SUCCOTASH - GROWING A GREENER WORLD®
From growingagreenerworld.com
YELLOW FRENCH BEAN SUCCOTASH - NORTH BAY PRODUCE
From northbayproduce.com
EASY VEGAN SUMMER SUCCOTASH RECIPE - FITLIVING EATS BY CARLY PAIGE
From fitlivingeats.com
PAN SEARED SCALLOPS WITH SWEET YELLOW CORN AND BLACK TRUFFLE …
From cookingchanneltv.com
AVOCADO AND BLACK-EYED PEA SUCCOTASH - PINK OWL KITCHEN
From pinkowlkitchen.com
CREOLE SUCCOTASH FROM 'TREME' - SERIOUS EATS
From seriouseats.com
EASY CORN AND EDAMAME SUCCOTASH RECIPE AND VIDEO - EAT SIMPLE …
From eatsimplefood.com
BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE RECIPE …
From bonappetit.com
PAN SEARED SCALLOPS WITH SWEET YELLOW CORN AND BLACK TRUFFLE …
From recipenet.org
YELLOW EARS AND BLACK EYES SUCCOTASH | RECIPE | FOOD …
From pinterest.co.uk
YELLOW EYE BEAN COBB-STYLE SALADS – S&W BEANS
From swbeans.com
RECIPE PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, …
From youtube.com
SUCCOTASH RECIPE - HEALTHY BALANCE
From blog.uvahealth.com
PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW …
From recipenet.org
BLACK EYED PEA SUCCOTASH - ORYANA COMMUNITY CO-OP
From oryana.coop
PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW …
From cookingchanneltv.com
YELLOW EARS AND BLACK EYES SUCCOTASH | RECIPE | FOOD …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love