New England Succotash Food

SUCCOTASH

Steps:

• In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

NEW ENGLAND SUCCOTASH

Steps:

• Cook the beans in a sauce pan of boiling salted water for 6 to 8 minutes, until they are almost tender.
• Add the corn, return to a simmer, and cook, uncovered, over medium heat until both vegetables are just tender, about 5 minutes; drain well.
• Return the vegetables to the saucepan and add the sugar, cream, salt and pepper.
• Cook over low heat until thoroughly heated through, about 3 minutes.

NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE

Steps:

• Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
• In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
• While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
• In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
• Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
• In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
• While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
• Enjoy!

ORIGINAL PLYMOUTH SUCCOTASH

Steps:

• Drain the beans, cover with fresh water and cook until very tender.
• Mash and rub through a fine sieve (or whirl in food processor).
• While the beans are cooking, simmer the chicken, beef and pork in water until tender.
• Add bean puree and stir until all the fat from the top of the liquid is absorbed.
• Add potatoes, turnip and hominy.
• Stir well and serve hot.
• Do not let mixture boil after beans are added or the fat will separate again.

SUCCOTASH

Steps:

• Combine the beans and corn.
• Add the seasonings and cream; heat.
• Mix the butter and flour to a paste; add to vegetables.
• Simmer about five minutes.

CENTRAL PLAINS SUCCOTASH

Steps:

• Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
• *Recipe adapted by the Canned Food Alliance.
• Rest time: 1 to 4 hours.

CORN AND PEPPER SUCCOTASH

Steps:

• Saute pepper and garlic in butter.
• Add the remaining ingredients, cover and simmer 7-10 minutes.