Down East Succotash Recipes

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EASTERN SHORE SUCCOTASH



Eastern Shore Succotash image

This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.

Provided by Chef Kate

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 ears corn (as fresh as possible)
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
3 tablespoons unsalted butter
1/2 lemon, juice of
fresh ground black pepper, to taste

Steps:

  • Put the beans in a saucepan and add water just to cover and lightly salt the water.
  • Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
  • Shuck the fresh corn.
  • Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
  • Add the corn to the beans and simmer for ten more minutes.
  • Remove from heat, season with butter, lemon juice, salt and pepper.
  • Eat immediately.
  • Summer on the Chesapeake.

Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2

DOWN-HOME SUCCOTASH



Down-Home Succotash image

Make and share this Down-Home Succotash recipe from Food.com.

Provided by Nancy Sneed

Categories     Vegetable

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 6

1/4 lb sliced bacon, diced
2 cups fresh corn
1/2 lb lima beans
1 medium green pepper, chopped
1 medium onion, chopped
2 medium tomatoes, cut into wedges

Steps:

  • In a large skillet, cook the bacon until it's crisp.
  • Put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary.
  • Stir in tomatoes and bacon; cook just until tomatoes are heated through.

Nutrition Facts : Calories 88.1, Fat 4.7, SaturatedFat 1.5, Cholesterol 6.4, Sodium 131.9, Carbohydrate 9.6, Fiber 1.9, Sugar 2, Protein 3.1

DOWN-EAST SUCCOTASH



Down-East Succotash image

Categories     Tomato     Vegetable     Side     Bacon     Corn     Lima Bean     Fall     Summer     Tarragon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 7

5 bacon slices, coarsely chopped
2 shallots, chopped
2 10-ounce packages frozen corn kernels, thawed
2 10-ounce packages frozen large lima beans, thawed
3/4 cup Turkey Stock or canned low-salt chicken broth
2 teaspoons chopped fresh tarragon
1 1-pint basket cherry tomatoes, halved

Steps:

  • Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.

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