CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES
If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Corn
Yield 6
Number Of Ingredients 8
Steps:
- Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
- When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g
CREAMY SUCCOTASH PASTA SALAD WITH BACON
A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
BETTER-WITH-BACON SUCCOTASH
Make and share this Better-With-Bacon Succotash recipe from Food.com.
Provided by SavvyL
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, saute bacon until crisp. Remove from skillet, crumble and set aside.
- In bacon drippings, saute onion and garlic until softened, about 5 minutes.
- Meanwhile, heat lima beans and corn in microwave to thaw/heat, approximately 1 minute for each, but do not overcook.
- Add lima beans and corn to onion mixture. Heat through, approximately 2 minutes.
- Add grape-sized tomatoes, salt, pepper, fresh herbs and crumbled bacon. Saute until well combined, approximately 2 minutes.
Nutrition Facts : Calories 245.9, Fat 6.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 707.6, Carbohydrate 42.3, Fiber 11, Sugar 18.6, Protein 10.7
SUCCOTASH
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
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5/5 (7)Calories 203 per servingCategory Side Dish
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
- Add the lima beans, corn, tomatoes and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
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