Als Sufferin Succotash Food

AL'S SUFFERIN' SUCCOTASH

Al's Sufferin' Succotash image

A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal.

Provided by ALGHJR

Categories Side Dish Vegetables Corn

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter

Steps:

In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 25.5 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 665.4 mg, Sugar 6 g

SUCCOTASH

Succotash image

Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.

Provided by Vera Abitbol

Categories Salad

Time 1h45m

Number Of Ingredients 18

Ingredients

4 ears of corn (, shelled (or ½ lb/250g frozen corn kernels))
1 cup dry lima beans
⅓ cup olive oil
1 zucchini (, diced)
½ red bell pepper (, seeded and diced)
½ green bell pepper (, seeded and diced)
1 jalapeno pepper (, finely chopped)
3 scallions (, sliced)
10 basil (, finely chopped)
1 teaspoon dried tarragon (, chopped)
½ cup cider vinegar
1 tablespoon mustard
1 shallot (, chopped)
1 clove garlic (, chopped)
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil

Steps:

Soak lima beans in cold water overnight.
Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
Dressing
Whisk together all the ingredients except the oil.
Pour oil slowly, whisking constantly. Pour over vegetables and mix.
Serve cold or at room temperature.

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