Soybean Succotash Recipes

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SUCCOTASH



Succotash image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon butter
1/2 cup chopped red pepper
2 cups frozen or canned corn, drained
2 cups frozen lima beans
1/4 cup water
2 tablespoons butter
Salt and pepper

Steps:

  • In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

SUMMER SUCCOTASH



Summer Succotash image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

  • Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
  • Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
  • Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
  • Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUMMER VEGETABLE SUCCOTASH



Summer Vegetable Succotash image

Categories     Potato     Soy     Side     Corn     Squash     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

  • Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
  • Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
  • Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER SUCCOTASH



Summer Succotash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans or wax beans, trimmed, halved and blanched
Kernels from 3 ears of corn (about 2 1/2 cups)
1 cup cherry tomatoes (preferably Sungold), halved
1 small red bell pepper, cut into strips
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
One 8-ounce ball fresh mozzarella, diced

Steps:

  • Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

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