SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
CLASSIC SUCCOTASH
Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.
Provided by Southern Living Test Kitchen
Time 1h10m
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
- Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
- Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
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
SUSAN'S SOUTHERN SUCCOTASH
There are a lot of succotash recipes out there, but I didn't see any like my mother and daddy used to make. Sometimes I think my mother learned a lot of her cooking from my father and his sisters. He was older, 32, when they married, and she was a new high school graduate! Hadn't had time to learn to cook yet. But his mother and sisters were some of the best Southern cooks I ever met. Here is the succotash recipe we used to have when I was growing up. Very easy to do.
Provided by Susan Feliciano @frenchtutor
Categories Vegetables
Number Of Ingredients 7
Steps:
- Cook lima beans until tender. Drain. Drain and rinse corn.
- Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
- If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.
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
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- Cook the Lima beans in salted water per the package directions. Drain and set aside. (Reserve 1 cup cooking liquid)
- In a large skillet cook the bacon slices over medium-high until crisp. Remove to paper towels to drain then chop. Reserve 3 Tbsp drippings freeze the rest.
- In the drippings, cook the onion and red pepper over medium-high for 2 minutes or until translucent and beginning to brown.
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- Cook bacon in a large skillet over medium heat, turning occasionally, until cooked through and crispy, about 10 minutes.
- Remove bacon from pan, reserving the bacon drippings in the pan, and let sit on a paper towel until cool enough to crumble. Set aside.
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