Super Bowl Indiana Succotash Food

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.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

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 OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
• Stir in basil and serve.

SUCCOTASH

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.

SUCCOTASH

Steps:

• Cook the lima beans and corn according to package directions; drain and combine in a large bowl.
• In a large, deep frying pan, melt butter.
• Saute the onions until tender.
• Stir in cooked vegetables and sugar.
• Add the light cream; simmer 5 minutes.
• Add the tomatoes and scallions.
• Season to taste with salt and pepper.
• Pour the cooked mixture into a serving bowl.
• Garnish with chopped chives.
• Serve warm.