Succulentslowcookersuccotash Recipes

SUCCOTASH

Succotash image

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

Ingredients

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen lima beans, thawed
1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra
Snipped fresh dill and chives, optional

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

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

Ingredients

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

SUCCOTASH

Succotash image

Provided by Food Network

Categories side-dish

Time 1h10m

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 medium onion, diced
1 medium green pepper, diced
2 cups whole-kernel corn
1 cup cut green beans or 1 lima beans
1 cup red beans
1 cup water or chicken broth
1 zuchinni squash, cubed
1 yellow squash, cubed
Salt and pepper
Squash blossoms (optional)

Steps:

In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.

SUCCULENT SLOW COOKER SUCCOTASH

Succulent Slow Cooker Succotash image

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Provided by Sharon123

Categories Beans

Time 5h20m

Yield 8-10

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or 1 (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

Steps:

In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
Note:.
This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8

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

Ingredients

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

SUCCULENT ROAST CHICKEN

Succulent Roast Chicken image

A moist, garlicky-lemony, easy roast dinner. Serve with roast potatoes and veggies, and you've got yourself a wholesome and impressive meal!

Provided by Mirelle B

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

1 lemon, zested
2 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 pinch sea salt and pepper to taste
1 (3 pound) whole chicken
4 whole garlic cloves

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 4.5 g, Cholesterol 145.4 mg, Fat 26.9 g, Fiber 1.5 g, Protein 46.5 g, SaturatedFat 7.3 g, Sodium 221.3 mg

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