Creamy Confetti Succotash Recipes

CREAMY CONFETTI SUCCOTASH

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

CREAMY SUCCOTASH

Steps:

• In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
• In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

CONFETTI SUCCOTASH

Steps:

• Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
• Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
• Cook until the shallot begins to soften, about 5 minutes.
• Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
• Add the wine, and cook until it is nearly evaporated.
• Add the chicken stock, and cook until it's reduced by half.
• Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
• Remove from the heat, add the cheese, and stir to combine.
• Taste the sauce, and add salt and pepper to taste.
• Serve immediately.

CREAMY CONFETTI SUCCOTASH

Steps:

• 1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.wing it!This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY SUCCOTASH

Steps:

• Cook lima beans according to package directions. Drain and set aside.
• In large nonstick skillet, add butter and bacon.
• Cook over medium-high heat until bacon starts to brown, about 3 minutes.
• Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
• Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
• Stir in cream, tomatoes and parsley and heat through.

CREAMY SUCCOTOSH

Steps:

• 1. Cook lima beans according to package instructions; drain and set aside. Pulse corn in a food processor 8-20 times or until coarsely chopped; set aside.
• 2. Melt butter in a large skillet over medium high heat; add flour stirring until smooth. Cook, stirring constantly for 1 minute. Stir in sugar, salt and pepper. Gradually add milk; stirring until smooth.
• 3. Stir in chopped corn and cook; stirring often, 12-15 minutes or until corn is tender and mixture is thickened. Stir in lima beans and garnish with crumbled bacon, if desired. Serve immediately.