SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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
CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES
If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Corn
Yield 6
Number Of Ingredients 8
Steps:
- Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
- When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g
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
This is a R.I. tradition in old Yankee families. Legend has it that the Indians greeted Roger Williams, founder of R.I., with a meal of succotash and fresh fish.
Provided by quotFoodThe Way To
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the lima beans and corn according to package directions; drain and combine in a large bowl.
- In a large, deep frying pan, melt butter.
- Saute the onions until tender.
- Stir in cooked vegetables and sugar.
- Add the light cream; simmer 5 minutes.
- Add the tomatoes and scallions.
- Season to taste with salt and pepper.
- Pour the cooked mixture into a serving bowl.
- Garnish with chopped chives.
- Serve warm.
Nutrition Facts : Calories 271.2, Fat 12.5, SaturatedFat 7.4, Cholesterol 35.1, Sodium 111.8, Carbohydrate 35.4, Fiber 7.1, Sugar 3.7, Protein 8.4
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 WITH TOMATOES AND CHIVES
Categories Tomato Side Sauté Vegetarian Corn Lima Bean Summer Chive Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 8
Steps:
- Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain.
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.
More about "succotash with tomatoes and chives recipes"
CLASSIC SUCCOTASH - THE COOKFUL
From thecookful.com
Servings 8Total Time 30 minsAuthor Kasey GoinsCalories 228 per serving
- Heat a large nonstick skillet over medium-high heat; fry the bacon 3-4 minutes per side until crispy. Remove bacon with a slotted spoon, leaving bacon grease in the pan. Crumble the bacon when cool.
- To the pan with the reserved bacon grease, add the diced onion and red bell pepper. Cook 3-4 minutes, stirring occasionally, until tender. Add the garlic; sauté 30 seconds. Add the lima beans, okra and corn. Cook, stirring occasionally, until vegetables are tender and cooked through, about 8-10 minutes. Turn off the heat, then stir in the grape tomatoes, apple cider vinegar, parsley, basil, chives, salt, pepper and reserved crumbled bacon. Drizzle melted butter over top. Stir to coat.
ROASTED TOMATO & CHIVE PIZZA - SEL MAGIQUE TASTY VEGEE RECIPE
From selmagique.com
Servings 4Total Time 35 mins
- Top with Gruyère, grape tomatoes, mushrooms and a pinch of your favorite Sel Magique blend.
- Spray top of pizza with cooking spray. Bake at 425 degrees F for 20 to 25 minutes or until bottom is deep golden brown.
SUMMER SQUASH SUCCOTASH | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
Servings 6Estimated Reading Time 3 minsCategory Side DishesTotal Time 25 mins
DEEP SOUTH DISH: SOUTHERN SUMMER SUCCOTASH
From deepsouthdish.com
Servings 4-6Estimated Reading Time 7 mins
SOUTHERN SUCCOTASH RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 201 per serving
- Heat a large skillet over medium heat. Cook bacon in hot skillet until crisp, turning once. Transfer bacon to paper towels, leaving drippings in the pan. When cool enough to handle, crumble bacon and set aside.
- To the large skillet with drippings, add onion, okra, and garlic. Cook until onions are tender, about 4 minutes.
- Stir in corn, lima beans, jalapeno, and cherry tomatoes. Cook, stirring often until heated through, and corn is tender and bright yellow.
BEST-EVER SUCCOTASH RECIPE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
Servings 6Estimated Reading Time 2 minsCategory Side Dish
- 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 - 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.
CORN EDAMAME SUCCOTASH WITH LEMON VINAIGRETTE | LAST ...
From lastingredient.com
Servings 4Total Time 455839 hrs 55 minsEstimated Reading Time 3 mins
- Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.
SUCCOTASH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Calories 217 per servingCategory Side Dish
- Place the bacon in a pan over medium high heat. Cook the bacon for 5-6 minutes or until browned and crispy.
- Remove the bacon from the pan. Leave 1 tablespoon of bacon grease in the pan and discard the rest.
- Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the lima beans, corn, green beans and butter to the pan. Cook for 5-6 minutes or until green beans are tender.
HEIRLOOM TOMATOES STUFFED WITH SUMMER SUCCOTASH …
From foodandwine.com
Servings 4Total Time 35 mins
- Preheat the oven to 425°. Bring a large saucepan of salted water to a boil. Add the lima beans and corn and boil until tender, about 3 minutes. Drain the beans and corn, transfer to a bowl and let cool.
- Slice off the bottom of each tomato so it sits flat. Using a knife, cut around the center of each tomato to form a cone that can easily be removed once the tomato is baked. Brush the tomatoes with olive oil and set them in a large pie plate, stem side up. Season the tomatoes with salt and pepper and roast just until tender, about 5 minutes. Let cool slightly, then spoon out and discard the centers to make room for the succotash.
- Meanwhile, in a large skillet, melt 1 1/2 teaspoons of the butter in the 1 tablespoon of olive oil. Add the bell pepper and cook over moderately high heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the limas and corn and cook, stirring, for 2 minutes. Remove from the heat. Stir in the remaining 1 1/2 teaspoons of butter and the chives and season with salt and pepper. Spoon the succotash into the tomatoes and serve warm or at room temperature.
OLD-FASHIONED TOMATO SUCCOTASH RECIPE – A HUNDRED YEARS AGO
From ahundredyearsago.com
Servings 5Total Time 20 minsEstimated Reading Time 6 mins
BAKED HERB TILAPIA AND CORN SUCCOTASH - LOVE OF FOOD
From loveoffood.sodexo.com
Calories 229Sat Fat 2gCalories from Fat 99Total Fat 11g
SCALLOPS WITH CORN & TOMATO SUCCOTASH - - RECIPE FROM ...
From bostonchefs.com
Estimated Reading Time 2 mins
SUCCOTASH RECIPE BY SKUNKMONKEY101 - COOKPAD
From cookpad.com
CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES ... RECIPE
From crecipe.com
SUCCOTASH
From crecipe.com
ITALIAN SUCCOTASH WITH TOMATOES, CORN, LIMA BEANS, AND ...
From eatyourbooks.com
SUCCOTASH OF FRESH CORN LIMA BEANS TOMATOES AND ONIONS RECIPES
From tfrecipes.com
HAIRY BIKERS SUCCOTASH RECIPES
From tfrecipes.com
BEST CORN SUCCOTASH RECIPE COLLECTION WITH STELLAR ...
From top40recipes.com
SUCCOTASH RECIPES WITH BACON - CREAMY SUCCOTASH WITH BACON ...
From findrecipeworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love