LOBSTER SUCCOTASH
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can't find them, use frozen limas.
Provided by David Tanis
Categories appetizer, main course
Time 1h
Yield 4 main course servings (or 6 appetizer servings)
Number Of Ingredients 13
Steps:
- Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
- In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
- Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
- Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
- Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1306 milligrams, Sugar 14 grams, TransFat 0 grams
CONFETTI SUCCOTASH
This vegetable dish perks up any meal with its vibrant ingredients and refreshing flavors! Nicole Willis - Las Vegas, NV
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SUCCOTASH RECIPE
For a delicious veggie side dish that pairs wonderfully with nearly any entrée, try our succotash recipe made with corn, lima beans, red bell peppers and a medley of seasonings. Although succotash has Native American roots dating back to the 1600s, the sweet side dish has been loved and savored throughout modern cuisine, most often associated with Southern cooking today. Our version comes together in a snap using frozen corn and frozen lima beans, all while maintaining the recipe's classic elements like the richness of butter and sweetness of chopped onion. Vegetable succotash is a great way to lend a colorful dose of veggies to any feast, from weeknight meals with the family to Thanksgiving dinner with friends. While this bright side dish is perfect for the summer months, it can be enjoyed year-round to liven up any spread. Serve it alongside pepper steak or lemon pepper chicken for a hearty meal, or with Old Bay crab cakes for a complete Southern dinner the whole family is sure to love. Be sure to explore other tasty side dishes from our collection, including garlic and herb roasted potatoes, grilled mushroom bundles, and brown sugar carrots.Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Side Dishes,
Yield 6
Number Of Ingredients 9
Steps:
- Cook lima beans as directed on package until tender. Drain and set aside.
- Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
- Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.
Nutrition Facts : Calories 140 Calories
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
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
SUCCOTASH SOUP
Bacon is the key ingredient in this savory combination of lima beans, corn, and tomatoes. I used a crockpot but it could easily be adapted to the stovetop.
Provided by Marla Swoffer
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans for ten minutes.
- Drain, rinse and drain again.
- Layer bacon on bottom of crockpot.
- Pour beans on top.
- Pour tomatoes (with juice) and corn (with juice) on top.
- Break up tomatoes if they're whole.
- Add broth and water.
- Cook on high for 3-4 hours (or low for 6-8 hours).
- Stir and serve.
CREAMY SUCCOTASH
Make and share this Creamy Succotash recipe from Food.com.
Provided by jovigirl
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook lima beans according to package directions. Drain and set aside.
- In large nonstick skillet, add butter and bacon.
- Cook over medium-high heat until bacon starts to brown, about 3 minutes.
- Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
- Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
- Stir in cream, tomatoes and parsley and heat through.
CONFETTI SUCCOTASH
I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.
Provided by IngridH
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
- Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
- Cook until the shallot begins to soften, about 5 minutes.
- Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
- Add the wine, and cook until it is nearly evaporated.
- Add the chicken stock, and cook until it's reduced by half.
- Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
- Remove from the heat, add the cheese, and stir to combine.
- Taste the sauce, and add salt and pepper to taste.
- Serve immediately.
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
CONFETTI CORN SALAD
This Confetti Corn Salad is a refreshing, light side dish that's perfect for summer dinners, potlucks, parties, and more!
Provided by Jillian - a Food, Folks and Fun original!
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- In a large bowl combine corn, tomatoes, avocado, bell pepper, jicama, and red onion.
Nutrition Facts : Calories 216 kcal, Carbohydrate 30 g, Protein 3.5 g, Fat 10 g, Sodium 104 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
CREAMY CONFETTI SUCCOTASH
Number Of Ingredients 9
Steps:
- 1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.wing it!This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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