Indiana Succotash Food

KOREAN-STYLE SUCCOTASH

Steps:

• Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
• Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
• Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
• Season with salt and pepper. Fold in the chopped herbs and serve immediately.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

INDIANA SUCCOTASH

Steps:

• Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
• Saute green onions in butter until transparent (do not brown).
• Add corn, salt, paprika, celery salt and sugar, then beans.
• Simmer, covered about 10 minutes.

INDIANA SUCCOTASH

Steps:

• Carefully slice kernels from corn using a sharp knife.
• Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
• Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

INDIANA-STYLE SUCCOTASH

Steps:

• Bring enough water to a boil to cover beans when they are added.
• Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
• Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

SUPER BOWL INDIANA SUCCOTASH

Steps:

• Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
• Saute green onions and red pepper in butter until transparent (do not brown).
• Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
• Simmer succotash, covered, for about 10 minutes.

SUCCOTASH

Steps:

• Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.