Simple Succotash Recipes

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CHEF JOHN'S SUCCOTASH



Chef John's Succotash image

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

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

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



Succotash image

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

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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



Super Simple Succotash image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved
2 cloves garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups)
2 cups canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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



Succotash image

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

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

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



Succotash image

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

4 sweetcorn cobs
1 tbsp olive oil
2 garlic cloves , crushed
100g frozen baby broad bean
1 red chilli , deseeded and chopped
large handful basil , chopped
large handful mint , chopped
1-2 tsp sherry vinegar

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



Southern Succotash Recipe image

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

2 slices bacon
½ cup diced sweet onion ((such as Vidalia))
1 teaspoon minced fresh garlic
1 (9 ounce) package frozen lima beans ((or use 1 ½ cups fresh lima beans))
1 (12 ounce) package frozen corn kernels ((or use 2 ⅔ cup fresh corn off the cob))
3 cups chopped fresh tomatoes
¼ cup water
2 tablespoons salted butter
Salt and pepper, to taste ((I use about ½ teaspoon kosher salt and ¼ teaspoon pepper))
Optional garnish: chopped fresh herbs such as basil, parsley or dill

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



Simple Succotash image

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

1 lb frozen baby lima bean
1 lb frozen corn
2 tablespoons butter or 2 tablespoons olive oil
1 medium onion, cut in 1/4-inch dice
2 red bell peppers, seeded and cut in 1/4-inch dice
2 garlic cloves, minced
2 roma tomatoes, seeded and cut in 1/4-inch dice
1/2 lemon, juice of
1 pinch kosher salt
1/8 teaspoon fresh ground black pepper
1 tablespoon finely shredded fresh basil

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



Best-Ever Succotash image

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

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

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



Succotash Recipe image

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

1 tablespoon vegetable oil (or use bacon grease)
1 tablespoon butter + 1-2 tablespoons for later (if desired)
1 large red onion (chopped)
1 large green bell pepper (chopped (or use jalapeno peppers for a spicier version))
4 cloves garlic (minced)
3 cups fresh corn kernels (frozen is ok to use, thawed)
1.5 pounds butter beans (or baby lima beans - fresh hydrated, or thawed from frozen)
Salt and pepper to taste
1 cup cherry tomatoes (sliced in half)
2 tablespoons fresh chopped basil (or use other fresh herbs)

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



Succotash image

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

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika

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



Lima Bean and Corn Succotash image

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

2 lb. fresh or frozen lima beans
Kosher salt and freshly ground black pepper
6 ears corn, husked and kernels removed
1/2 c. heavy cream
2 tbsp. butter, cut into pieces

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.

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