Black Bean Succotash Recipes

Steps:

• Remove the seeds from the squash.
• Drain and rinse the black beans.
• Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
• In a non-stick skillet, add butter and olive oil over high heat.
• Add onions and peppers, cook about 3 minutes or until onions begin to soften.
• Add remaining veggies, cook 2 minutes.
• Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.

Steps:

• Cook lima beans in microwave as directed on package; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook ham in butter 3 minutes, stirring frequently, until lightly browned. Add bell pepper and shallots; cook 3 minutes or just until tender.
• Add lima beans, corn, sugar, salt and pepper. Cook 6 minutes, stirring frequently. Add cream; cook 10 minutes, stirring occasionally, until vegetables are tender and cream is slightly thickened. Stir in chives, parsley and tarragon.

Steps:

• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Steps:

• Combine all ingredients in a small bowl. Season with salt and pepper to taste.

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.