Caribbean Succotash Recipes

SUCCOTASH

Succotash image

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

Ingredients

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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

Succotash image

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

One 15-ounce bag frozen baby lima beans, thawed, or about 2 cups fresh lima beans
4 slices bacon
2 tablespoons unsalted butter
1 Vidalia or sweet onion, diced
2 cups fresh corn kernels (from about 3 ears)
3 garlic cloves, minced
Kosher salt and freshly cracked black pepper
1 1/2 cups frozen sliced okra
1 cup grape tomatoes
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Steps:

Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.

CARIBBEAN SUCCOTASH

Caribbean Succotash image

Categories Bean Vegetable Side Dinner Corn Cucumber Lima Bean Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled Persian cucumber or English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg

Steps:

Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.

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