CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SUPER SIMPLE SUCCOTASH
Steps:
- Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SOUTHERN SUCCOTASH RECIPE
This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!
Provided by Blair Lonergan
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
- Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g
SIMPLE SUCCOTASH
My own synthesis of several recipes on RZ, combining the flavors I like. If olive oil is used, this is vegan.
Provided by DrGaellon
Categories Corn
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place lima beans and corn in a small saucepan. Add just enough water to cover, and a pinch of salt. Bring to a boil, reduce heat and simmer until the beans are tender.
- Meanwhile, melt butter in a large skillet over medium heat. When foaming subsides, add onion and bell pepper and sauté until soft, 3-5 minutes. Add garlic and sauté 1 minute or until fragrant. Add tomatoes and sauté until hot.
- Drain beans and corn and add to skillet. Add lemon juice, salt, black pepper and basil. Toss to combine and serve hot.
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
SUCCOTASH RECIPE
This succotash recipe is a classic American dish of tender, creamy butter beans sautéed with sweet corn, bell pepper and more for a wonderful side dish.
Provided by Mike Hultquist
Categories Side Dish
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil and 1 tablespoon butter together in a large pan over medium heat. Swirl to combine.
- Add the onion and bell pepper and cook for 5 minutes to soften.
- Add the garlic and cook 1 minute, until it becomes fragrant.
- Add the corn, butter beans, and salt and pepper to taste. Stir and cook 5 minutes, or until the corn is golden in color and the beans are cooked to your preference.
- Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm.
- Serve!
Nutrition Facts : Calories 269 kcal, Carbohydrate 42 g, Protein 12 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 52 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
SUCCOTASH
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Provided by Food Network
Categories side-dish
Time 56m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.
LIMA BEAN AND CORN SUCCOTASH
Succotash is a simple-and simply delicious-Thanksgiving side, as well as a true Southern staple.
Categories American Southern Thanksgiving side dish vegetarian パン
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.
More about "simple succotash recipes"
EASY SOUTHERN SUCCOTASH - BLOGGHETTI
From blogghetti.com
5/5 (3)Estimated Reading Time 5 mins
- Add frozen corn to the skillet and saute until the corn is thawed and starting to turn lightly brown. Add in the onion, peppers, and garlic - saute until a couple of minutes, or until the onions and peppers begin to soften.
- Add the Lima beans and squash ; cook uncovered stirring occasionally, until the squash is tender-crisp, about 8 - 10 minutes.
SIMPLE SUCCOTASH RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
- Cut the kernels off the corn cobs by holding each ear vertically inside a large bowl. Make sure the end of the ear is firmly touching the bottom of the bowl. Using a sharp chef knife, slice the kernels off the ear, rotating the ear a bit before each new cut. Scrape the cobs with the back of your knife to get the rest of the pulp and milk.
- When butter is mostly melted, sweat the shallot for a minute or two, until softened and translucent.
- Add the lima beans, corn, optional pepper flake, tomatoes, salt and pepper. Cook over medium heat for about 5 minutes, until hot and simmering.
CLASSIC SUCCOTASH | MCCORMICK
From mccormick.com
Cuisine Deep SouthCategory Side DishesServings 6
CREAMY SOUTHERN SUCCOTASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 47Category Side DishAuthor Lee CarlsonCalories 248 per serving
SWEET CORN SUCCOTASH | AN EASY VEGETABLE SIDE DISH
From mantitlement.com
Reviews 5Category Side DishCuisine AmericanTotal Time 15 mins
- Add the corn and bell pepper to the skillet and cook for 5-10 minutes. Shorter if the corn is already cooked and longer (closer to 10 minuets) if the corn is frozen or raw.
SUCCOTASH - IMMACULATE BITES
From africanbites.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 177 per serving
- 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.
- Place bacon in a 12-inch cast iron skillet over medium-high heat and cook until crisp, about 8 to 10 minutes. Transfer bacon crumbs to paper towels and set aside. Reserve drippings in skillet.
- Add onion, bell pepper and garlic to skillet; cook stirring until onion is softened, about 3-5 minutes.
- Stir in fresh corn kernels, Creole seasoning, salt, pepper, and drained lima beans. Cook, stirring often until corn is tender and bright yellow, about 5-6 minutes. Add in the cherry tomatoes and basil leaves.
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (13)Calories 265 per servingCategory Side Dish
- 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).
- Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining 1/2 teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
- 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.
- Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper. Add a tiny pinch of cayenne pepper if you’d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
CLASSIC SUCCOTASH RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 10 mins
- Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
- Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
- Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.
SUCCOTASH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Category Side DishCuisine AmericanCalories 185 per serving
- Melt the butter in a large saucepan over medium heat. Sauté the onions until translucent and soft.
- Stir in the corn and cook until tender crisp. If using canned corn, add it and the lima beans and heat them through. Add in the tomatoes and garlic and cook for 5 minutes.
EASY SUCCOTASH – A COUPLE COOKS
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Reviews 2Category Side DishCuisine AmericanTotal Time 20 mins
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Cholesterol 24 mgSodium 347 mgSaturated Fat 1 gTotal Calories 155
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