AL'S SUFFERIN' SUCCOTASH
A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal.
Provided by ALGHJR
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 25.5 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 665.4 mg, Sugar 6 g
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
MICROWAVE SPICY SUCCOTASH
Make and share this Microwave Spicy Succotash recipe from Food.com.
Provided by echo echo
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium casserole dish combine all ingredients except cilantro.
- Cover and microwave on high 8-10 minutes.
- Top with cilantro before serving.
Nutrition Facts : Calories 225.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 642.2, Carbohydrate 37.4, Fiber 7.5, Sugar 6.3, Protein 8.1
MICROWAVE SUCCOTASH
It ain't the real deal, but its pretty darn tasty in a pinch. This is easy freezer stuff to always have on hand.
Provided by KissKiss
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes.
- Stir in the corn, re-cover, and microwave for 5 more minutes.
- Drain off water and stir in butter. Season, to taste, with Creole seasoning.
Nutrition Facts : Calories 165, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 85.9, Carbohydrate 23.8, Fiber 5, Sugar 0.8, Protein 5.5
SUCCOTASH WITH SAUSAGE AND SHRIMP
Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
- While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
SUCCOTASH
This recipe comes from my Bobby Flay Cooks American cookbook. It's a delicious succotash that makes for a great side. I sometimes eat it for lunch or as an appetizer, too! Enjoy!
Provided by Kathy D
Categories Vegetables
Time 35m
Number Of Ingredients 15
Steps:
- 1. Beans: Cook the beans by putting them into a large pot with the butter and salt, covering it with water. Put a lid on the pot and bring it to a boil. Cook them over med-high heat for about 8-10 minutes, or until tender. Drain the beans in a colander set over a bowl so you can reserve 1 cup of the cooking liquid.
- 2. Succotash: Melt the butter in a saucepan over med-high heat and add the onions and pepper - cook, stirring, until they're soft - approx. 8-10 min.
- 3. Add the garlic and cook for approx. 1 minute. Add the corn and the reserved cooking liquid and cook until the corn is tender and all of the cooking liquid has evaporated.
- 4. Stir in the cooked beans, cream, and hot sauce (to taste), and cook until the mixture has absorbed some of the cream and the sauce gets thick. Season with salt and pepper to taste and stir in the parsley. Enjoy!
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- 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.
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