New England Succotash Recipes

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NEW ENGLAND SUCCOTASH



New England Succotash image

A simple preparation of the corn and beans encountered by the colonists in New England. It can be enjoyed year round. From Brooke Dojny's The New England Cookbook.

Provided by Acerast

Categories     Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

10 ounces lima beans, frozen
2 cups corn, fresh (or frozen)
1 teaspoon sugar
1/3 cup heavy cream
salt, to taste
fresh ground pepper, to taste

Steps:

  • Cook the beans in a sauce pan of boiling salted water for 6 to 8 minutes, until they are almost tender.
  • Add the corn, return to a simmer, and cook, uncovered, over medium heat until both vegetables are just tender, about 5 minutes; drain well.
  • Return the vegetables to the saucepan and add the sugar, cream, salt and pepper.
  • Cook over low heat until thoroughly heated through, about 3 minutes.

Nutrition Facts : Calories 211.3, Fat 8.6, SaturatedFat 4.8, Cholesterol 27.1, Sodium 200.1, Carbohydrate 31.6, Fiber 4.8, Sugar 3.7, Protein 6

NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE



North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 22

4 slices pre-cooked bacon
1/2 cup sweetened dried cranberries
1 (15.5-ounce) can navy beans
2 cups fresh, canned or frozen corn kernels, defrosted
3 tablespoons butter
1/2 cup milk or light cream
Salt and freshly ground black pepper
1 cup whole berry cranberry sauce
1 tablespoon prepared horseradish
1/4 cup cranberry juice
2 tablespoons honey
1/4 cup olive oil
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
5 (6-ounce) Atlantic cod fillets, preferably from the thick head end
1/3 cup all-purpose flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
15 grape tomatoes
8 cups baby arugula

Steps:

  • Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
  • In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
  • While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
  • In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
  • Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
  • In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
  • While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
  • Enjoy!

SUCCOTASH



Succotash image

Categories     Salad     Bean     Side     Sauté     Quick & Easy     Bacon     Corn     Lima Bean     Summer     Jalapeño     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

1/4 lb sliced bacon
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz) package frozen baby lima beans, thawed
1/2 lb okra, cut into 1/3-inch-thick slices
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil

Steps:

  • Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
  • Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
  • Serve succotash with bacon crumbled over.

ORIGINAL PLYMOUTH SUCCOTASH



Original Plymouth Succotash image

A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time

Provided by Molly53

Categories     Stew

Time 5h15m

Yield 25 serving(s)

Number Of Ingredients 9

1 quart dried white pea beans, soaked overnight in water to cover
5 lbs stewing chicken, cut into serving pieces
5 lbs corned beef
1 lb salt pork
8 quarts water
5 potatoes (boiled, peeled and sliced)
1 turnip (peeled, boiled and diced)
3 quarts hominy, heated to boiling
salt and pepper, to taste

Steps:

  • Drain the beans, cover with fresh water and cook until very tender.
  • Mash and rub through a fine sieve (or whirl in food processor).
  • While the beans are cooking, simmer the chicken, beef and pork in water until tender.
  • Add bean puree and stir until all the fat from the top of the liquid is absorbed.
  • Add potatoes, turnip and hominy.
  • Stir well and serve hot.
  • Do not let mixture boil after beans are added or the fat will separate again.

Nutrition Facts : Calories 710.4, Fat 44, SaturatedFat 14.4, Cholesterol 143.1, Sodium 1509.1, Carbohydrate 40.9, Fiber 11.6, Sugar 2, Protein 36.3

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