EASY SUCCOTASH
This classic Succotash recipe is a great way to infuse vegetables into any meal! It's a healthy side dish with a long history.
Provided by Sonja Overhiser
Categories Side dish
Time 20m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.
- Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika, dried sage, salt, and the fresh ground black pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
- Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted. Taste and add the additional salt if desired. Serve warm.
Nutrition Facts : Calories 146 calories, Sugar 7.1 g, Sodium 47.9 mg, Fat 7.6 g, SaturatedFat 2.6 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 3.5 g, Cholesterol 7.6 mg
HOW TO MAKE A VIBRANT PAN OF SUCCOTASH WITH FRESH OR FROZEN VEGGIES
A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra. Here's how to make it throughout the spring and summer months.
Provided by Patty Catalano
Categories Lunch Dinner Side dish Salad
Time 44m
Number Of Ingredients 12
Steps:
- Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
- Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
- Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
- Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
- Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
- Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
- Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
- Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.
Nutrition Facts : SaturatedFat 2.6 g, UnsaturatedFat 0.0 g, Carbohydrate 21.1 g, Sugar 5.6 g, ServingSize Serves 6, Protein 6.0 g, Fat 8.5 g, Calories 181 cal, Sodium 468.7 mg, Fiber 3.5 g, Cholesterol 0 mg
SUCCOTASH
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
GREEN GIANT QUINOA SUCCOTASH
This a recipe from Serious Eats that DH and I love. It can be used a main dish or a side dish with grilled fish or chicken. It uses Green Giant frozen baby limas and corn.
Provided by mandabears
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a fine sieve rinse quinoa under cold running for 1 minute.
- Drain well.
- In a 2 quart saucepan heat quinoa and water to boiling.
- Reduce heat to low and cover and simmer for 12-14 minutes or until tender and liquid is absorbed.
- Meanwhile, cook lima beans as directed on package and drain.
- Cook corn as directed on package, do not drain/.
- Place corn and lima beans into a 10 inch skillet.
- Add paprika, salt and pepper and mix well.
- Stir in cooked quinoa and tomatoes.
- Cook over medium heat: stirring frequently 1-2 minutes or until thoroughly heated.
- Sprinkle with sliced green onions, optional.
Nutrition Facts : Calories 217.3, Fat 2.3, SaturatedFat 0.3, Sodium 265.8, Carbohydrate 42.3, Fiber 6.7, Sugar 0.7, Protein 9.5
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
BLACK BEAN SUCCOTASH
A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).
Provided by MyHappyEatings
Categories Black Beans
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the seeds from the squash.
- Drain and rinse the black beans.
- Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
- In a non-stick skillet, add butter and olive oil over high heat.
- Add onions and peppers, cook about 3 minutes or until onions begin to soften.
- Add remaining veggies, cook 2 minutes.
- Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.
Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 4.9, Cholesterol 15.3, Sodium 103, Carbohydrate 30.8, Fiber 8.4, Sugar 8.6, Protein 7.6
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