Soybean Succotash Recipes

KOREAN-STYLE SUCCOTASH

Steps:

• Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
• Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
• Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
• Season with salt and pepper. Fold in the chopped herbs and serve immediately.

CHEF JOHN'S SUCCOTASH

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.

SUCCOTASH

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.

SOYBEAN SUCCOTASH WITH SESAME GINGER VINAIGRETTE

Steps:

• Steam the corn and edamame as directed on package.
• Place under cool water and rinse to cool; drain well.
• Mix the corn and edamame with chopped vegetables and sprinkling of salt.
• Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
• Serve chilled.

NO-BEAN SOUTHERN SUCCOTASH

Steps:

• Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
• Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
• Heat until simmering, then simmer for 10 minutes.
• Eat as is or over rice.

SOYBEAN SUCCOTASH

Steps:

• Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.