SUPER BOWL INDIANA SUCCOTASH
Great for the Superbowl. A Recipe from "The Little Mountain Bean Bible Cookbook" tweeked a bit.
Provided by Rita1652
Categories Corn
Time 45m
Yield 7 serving(s)
Number Of Ingredients 10
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.
INDIANA SUCCOTASH
This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!
Provided by Miss Annie
Categories Beans
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
INDIANA-STYLE SUCCOTASH
Provided by Pierre Franey
Categories weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring enough water to a boil to cover beans when they are added.
- Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
- Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 621 milligrams, Sugar 6 grams, TransFat 0 grams
INDIANA SUCCOTASH
This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Carefully slice kernels from corn using a sharp knife.
- Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
- Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
INDIAN SUCCOTASH
Make and share this Indian Succotash recipe from Food.com.
Provided by cajunhippiegirl
Categories Corn
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
- Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
- In a large skillet, fry bacon until crisp.
- Add corn, okra and a small amount of liquid from beans.
- Simmer about 10 minutes.
- Add beans back into skillet,.
- Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
- Add fresh tomatoes and last 4 tbsp butter right before serving.
- Simmer until tomates are heated through.
Nutrition Facts : Calories 298.9, Fat 17.1, SaturatedFat 8.2, Cholesterol 34.5, Sodium 257.1, Carbohydrate 30.5, Fiber 6.4, Sugar 1.9, Protein 9.2
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