Super Succotash Recipes

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

Steps:

• Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
• Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
• Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
• Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

Steps:

• 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
• 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
• 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.

Steps:

• 1. Place a large skillet over medium high heat,
• 2. Add the bacon and cook until the fat has rendered and bacon has crisped, about 10 minutes.
• 3. Add the tomatoes, garlic and onions and cook until the onions are translucent (softened a bit), about 5 minutes.
• 4. Add the corn and cook for another 2 minutes.
• 5. Add the lima beans and then remove the pan from the heat.
• 6. Stir in the basil and red wine vinegar, season with salt and pepper. Serve
• 7. Serves 6

Steps:

• Add the first six items to a sauce pan and heat covered.
• Add the frozen okra and heat covered, on low, until it's hot and just tender.
• Add the salt and pepper to taste and serve.

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.