SUPER SIMPLE SUCCOTASH
Steps:
- Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.
FRENCH-STYLE SUCCOTASH
From the June/July 2016 issue of Garden and Gun magazine. Created by the southern chef Jennifer Hill Booker. Take care when chopping the vegetables to make them uniform and this will make it a more beautiful dish.
Provided by Bren in LR
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
- Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
- Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
- Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
- Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
- Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.
Nutrition Facts : Calories 291.4, Fat 17.5, SaturatedFat 9.3, Cholesterol 50.7, Sodium 550.9, Carbohydrate 30, Fiber 5.2, Sugar 1.5, Protein 7.5
SUCCOTASH
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.
SUCCOTASH
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
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
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