SHELL BEAN SUCCOTASH
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Provided by Martha Rose Shulman
Categories one pot, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 900 milligrams, Sugar 2 grams
LOBSTER SUCCOTASH
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can't find them, use frozen limas.
Provided by David Tanis
Categories appetizer, main course
Time 1h
Yield 4 main course servings (or 6 appetizer servings)
Number Of Ingredients 13
Steps:
- Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
- In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
- Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
- Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
- Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1306 milligrams, Sugar 14 grams, TransFat 0 grams
SHELL-BEAN SUCCOTASH
Provided by Craig Claiborne With Pierre Franey
Categories side dish
Time 55m
Yield Ten servings
Number Of Ingredients 9
Steps:
- Put the bacon cubes in a saucepan and add the onion. Cook, stirring occasionally, until the onion is wilted.
- Add the water and beans and cook until beans are tender. The cooking time will range from 20 to 40 minutes or longer, depending on the age of the beans. It may be necessary to add more water as the beans cook. Add the corn kernels and cream and cook about five minutes longer. Add salt and pepper to taste and stir in the chives.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams, TransFat 0 grams
SUCCOTASH
The traditional combination for succotash is lima beans and corn, but any other kind of shell bean will be delicious, too.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shell: 1 pound fresh lima beans or other, fresh shell beans.
- Place the beans in a pot with water to cover by 1 1/2 inches. Cook until tender; start checking after 10 minutes. Season with: Salt.
- Meanwhile shuck: 4 ears sweet corn.
- Slice off the kernels with a sharp knife. You should have about 2 cups.
- Melt in a heavy pot over medium heat: 3 tablespoons butter.
- Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.
- Cook for 5 minutes and add: 2 small summer squash, diced, Salt.
- Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans. Cook for 3 or 4 minutes, until the corn has cooked through. Check the seasoning and adjust as needed. Stir in: 2 teaspoons chopped parsley.
- Add 2 garlic cloves, chopped fine, at the same time as the corn.
- Add 2 teaspoons chopped basil or summer savory with the chopped parsley.
- Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.
- A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.
SHELL BEAN RAGOUT
Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.
Provided by Martha Rose Shulman
Categories vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
- Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
- Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams
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