Super Fast Succotash Food

SUPER SIMPLE SUCCOTASH

Super Simple Succotash image

Provided by Nancy Fuller

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved
2 cloves garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups)
2 cups canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

FAST SUCCOTASH

Fast Succotash image

Provided by Sunny Anderson

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 strips thick-cut bacon, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 (16-ounce) bag frozen corn
1 (16-ounce) bag frozen lima beans
1 (10-ounce bag) frozen pearl onions
1 teaspoon hot sauce (recommended: Frank's Red Hot)
1/3 cup heavy cream
Salt and freshly ground black pepper

Steps:

In a large skillet fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions, hot sauce and cream. Bring to a simmer and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper.

SUCCOTASH

Succotash image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield about 4 to 6 side dish serving

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, chopped
3 cloves garlic, minced
1/4 jalapeno, seeded and minced
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
2 heaping cups fresh corn kernels (from about 4 ears)
1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional)
2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed
1 tablespoon chopped fresh marjoram or oregano
4 ounces grape or cherry tomatoes, quartered
2 tablespoons chopped flat-leaf parsley

Steps:

Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.) Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved

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