Corn Fava Bean And Cucumber Succotash Food
CORN, FAVA BEAN, AND CUCUMBER SUCCOTASH
During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this fresh, flavorful succotash recipe.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
- Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
- Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
- Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.
SUCCOTASH
The traditional combination for succotash is lima beans and corn, but any other kind of shell bean will be delicious, too.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shell: 1 pound fresh lima beans or other, fresh shell beans.
- Place the beans in a pot with water to cover by 1 1/2 inches. Cook until tender; start checking after 10 minutes. Season with: Salt.
- Meanwhile shuck: 4 ears sweet corn.
- Slice off the kernels with a sharp knife. You should have about 2 cups.
- Melt in a heavy pot over medium heat: 3 tablespoons butter.
- Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.
- Cook for 5 minutes and add: 2 small summer squash, diced, Salt.
- Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans. Cook for 3 or 4 minutes, until the corn has cooked through. Check the seasoning and adjust as needed. Stir in: 2 teaspoons chopped parsley.
- Add 2 garlic cloves, chopped fine, at the same time as the corn.
- Add 2 teaspoons chopped basil or summer savory with the chopped parsley.
- Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.
- A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.
CARIBBEAN SUCCOTASH
Categories Bean Vegetable Side Dinner Corn Cucumber Lima Bean Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
- Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
BIG BOWL WITH SPICY BROWN BEAN, SQUASH AND CORN SUCCOTASH
This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn. If you have a problem liking succotash, it's probably because of the lima beans, which have a mealy consistency that is not to everybody's taste. What's not to like, though, if you use another bean? Pintos or borlottis are great, and Good Mother Stallards from Rancho Gordo are luxurious. This succotash has some spice to it, a nice contrast to the sweet corn. Make sure to hold onto the bean broth. I like bulgur with this, but any grain will work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
- Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
- Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 860 milligrams, Sugar 4 grams, TransFat 0 grams
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