Indian Succotash Recipes

INDIAN SUMMER SUCCOTASH

Steps:

• Pour 1 quart water in a large saucepan and bring to a boil.
• Add butter beans, bacon, and butter and cook for 15 minutes.
• Add the potatoes, onion, tomatoes, celery, salt, and pepper and cook over low heat for 45 minutes.
• Add the corn and cook for an additional 10 minutes.

INDIANA-STYLE SUCCOTASH

Steps:

• Bring enough water to a boil to cover beans when they are added.
• Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
• Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.