SUCCOTASH
Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.
Provided by Vera Abitbol
Categories Salad
Time 1h45m
Number Of Ingredients 18
Steps:
- Soak lima beans in cold water overnight.
- Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
- Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
- Dressing
- Whisk together all the ingredients except the oil.
- Pour oil slowly, whisking constantly. Pour over vegetables and mix.
- Serve cold or at room temperature.
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- In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
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- Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they’re warmed through, about 2 minutes.
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- Place lima beans in a medium saucepan, add about 2-3 cups of water to cover the beans, bring to a boil over medium-high heat and cook according to the package instructions. Drain and set aside.
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- Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
- Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl. (Discard the cobs.)
- Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.
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