Shell Bean Succotash Food

SHELL BEAN SUCCOTASH

Steps:

• Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
• Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.

SHELL-BEAN SUCCOTASH

Steps:

• Put the bacon cubes in a saucepan and add the onion. Cook, stirring occasionally, until the onion is wilted.
• Add the water and beans and cook until beans are tender. The cooking time will range from 20 to 40 minutes or longer, depending on the age of the beans. It may be necessary to add more water as the beans cook. Add the corn kernels and cream and cook about five minutes longer. Add salt and pepper to taste and stir in the chives.

SUCCOTASH

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.

SUCCOTASH

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.