SOUTHWESTERN SUCCOTASH
Steps:
- Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
- Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
- Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
- Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.
SOUTHWESTERN SUCCOTASH
Categories Salad Pepper Tomato Vegetable Side Picnic Vegetarian Backyard BBQ Corn Squash Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 14
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
- Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWESTERN SUCCOTASH
Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!
Provided by Leslie in Texas
Categories Corn
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
- Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
- Add onion and saute until translucent, about 8 minutes.
- Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
- Stir in lima beans and corn, then broth and cream.
- Simmer until vegetables are tender and coated with cream, about 20 minutes.
- Stir in 1/3 cup cilantro and season to taste with salt and pepper.
- Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
- Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.
Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7
SOUTHERN STYLE SUCCOTASH
Make and share this Southern Style Succotash recipe from Food.com.
Provided by DallasDiva22
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
- Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
- In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
- Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
- Note: OK to use frozen veggies when fresh not in season.
Nutrition Facts : Calories 125.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 164.8, Carbohydrate 15.2, Fiber 3, Sugar 2.2, Protein 3.9
SOUTHERN SUCCOTASH AND BEEF
Make and share this Southern Succotash and Beef recipe from Food.com.
Provided by Montana-GemBob
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre Heat oven to 325 degrees.
- Saute onion in oil until lightly browned.
- Mix together everything except chedder cheese and cracker crumbs.
- Turn mixture into a buttered casserole dish.
- Mix together chedder cheese and cracker crumbs and sprinkle over mixture.
- Bake for 30-35 minutes until cheese melts and dish is hot through and through.
Nutrition Facts : Calories 215.8, Fat 8.8, SaturatedFat 3.6, Cholesterol 14.8, Sodium 675.8, Carbohydrate 27.8, Fiber 4.4, Sugar 2, Protein 8.6
SOUTHWESTERN SUCCOTASH #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Fresh & flavorful individual roasted salads of red bell pepper, red onion, fresh sweet corn, & black beans-lightened with lemon & all glued together with the tang & moltiness of Monterrey jack cheese. Easy to serve at a BBQ, backyard picnic, camp out, or just at the dinner table.
Provided by taydem
Categories Low Cholesterol
Time 14m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit or fire up gas or (preferably) charcoal grill.
- Cut four 8x8 inch pieces of Reynolds Wrap foil.
- In a mixing bowl, combine all the ingredients except the jack cheese. Mix thoroughly.
- Create a bowl with a piece of Reynolds Wrap, with the edges flared upwards, making a deep bowl. Scoop 1 cup of the mixture into this foil bowl & pinch the edges into a point at the center, enclosing the mixture inside. Twist this point closed. Repeat this process until all four bowls are filled.
- Place the four foil balls on middle rack in oven or place on grill with lid closed. Leave to roast for 4-6 minutes.
- Remove foil balls from heat & set to rest on a cool surface, unwrapped. Sprinkle the jack cheese on each bowl. Serve when cheese is melted.
Nutrition Facts : Calories 172.2, Fat 5.1, SaturatedFat 2.9, Cholesterol 12.6, Sodium 375.8, Carbohydrate 24.2, Fiber 6.3, Sugar 4.7, Protein 9.4
SOUTHWEST SUCCOTASH SALAD
This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.
SOUTHWESTERN SUCCOTASH
Categories Corn Lima Bean Bell Pepper Hot Pepper Summer Cilantro Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
- Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
- Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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- Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
- Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
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