SUCCOTASH
Categories Vegetable Side Vegetarian Quick & Easy Backyard BBQ Corn Lima Bean Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
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
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
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.
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 SLAW
Categories Onion Side Picnic Vegetarian Backyard BBQ Healthy Cabbage Jalapeño Potluck Fat Free Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
DOWN-EAST SUCCOTASH
Categories Tomato Vegetable Side Bacon Corn Lima Bean Fall Summer Tarragon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.
SUCCOTASH
The traditional combination for succotash is lima beans and corn, but any other kind of shell bean will be delicious, too.
Yield 4 servings
Number Of Ingredients 9
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.
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
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
More about "southwestern succotash recipe epicuriouscom food"
EASY SOUTHERN SUCCOTASH
From melissassouthernstylekitchen.com
SOUTHWESTERN SUCCOTASH | THE BLOND COOK
From theblondcook.com
THE BEST SOUTHERN SUCCOTASH RECIPE ONLINE - WHAT IS …
From grandbaby-cakes.com
SOUTHWESTERN SUCCOTASH | SUCCOTASH, INDIAN FOOD RECIPES, STUFFED …
From pinterest.com
SUCCOTASH - THE SEASONED MOM
From theseasonedmom.com
SOUTHWESTERN SUCCOTASH | SUCCOTASH RECIPE, DELICIOUS SALAD …
From pinterest.ca
SOUTHWESTERN SUCCOTASH RECIPE - FOOD NEWS
From foodnewsnews.com
NATIVE AMERICAN RECIPES, CUISINE IDEAS & MENUS
From epicurious.com
SOUTHWESTERN SUCCOTASH RECIPE | BON APPéTIT
From bonappetit.com
SOUTHWESTERN SUCCOTASH RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love