CONFETTI SUCCOTASH
This vegetable dish perks up any meal with its vibrant ingredients and refreshing flavors! Nicole Willis - Las Vegas, NV
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SUPER SIMPLE SUCCOTASH
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.
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
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
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUCCOTASH
Steps:
- In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.
CONFETTI SUCCOTASH
I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.
Provided by IngridH
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
- Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
- Cook until the shallot begins to soften, about 5 minutes.
- Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
- Add the wine, and cook until it is nearly evaporated.
- Add the chicken stock, and cook until it's reduced by half.
- Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
- Remove from the heat, add the cheese, and stir to combine.
- Taste the sauce, and add salt and pepper to taste.
- Serve immediately.
CREAMY CONFETTI SUCCOTASH
Number Of Ingredients 9
Steps:
- 1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.wing it!This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SUCCOTASH
This is typically not my type of dish, but when my colleague Dominic made it I was sure to jot down his recipe.
Provided by mermaidmagic
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans in salted water for 5 minutes or until tender.
- Drain well.
- Melt butter in saute pan over medium low heat.
- Add onions, beans, corn and tomatoes.
- Saute, stirring often for approximately 5 minutes.
- Add salt and pepper to taste.
- Serve hot.
SUCCOTASH
This is a R.I. tradition in old Yankee families. Legend has it that the Indians greeted Roger Williams, founder of R.I., with a meal of succotash and fresh fish.
Provided by quotFoodThe Way To
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the lima beans and corn according to package directions; drain and combine in a large bowl.
- In a large, deep frying pan, melt butter.
- Saute the onions until tender.
- Stir in cooked vegetables and sugar.
- Add the light cream; simmer 5 minutes.
- Add the tomatoes and scallions.
- Season to taste with salt and pepper.
- Pour the cooked mixture into a serving bowl.
- Garnish with chopped chives.
- Serve warm.
Nutrition Facts : Calories 271.2, Fat 12.5, SaturatedFat 7.4, Cholesterol 35.1, Sodium 111.8, Carbohydrate 35.4, Fiber 7.1, Sugar 3.7, Protein 8.4
MISO-BUTTERED SUCCOTASH
The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer., In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.
SUCCOTASH
A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the beans and corn.
- Add the seasonings and cream; heat.
- Mix the butter and flour to a paste; add to vegetables.
- Simmer about five minutes.
Nutrition Facts : Calories 245.6, Fat 10.8, SaturatedFat 6.4, Cholesterol 32.3, Sodium 283.9, Carbohydrate 30.6, Fiber 6.3, Sugar 1.2, Protein 8.6
CARIBBEAN SUCCOTASH
Categories Bean Vegetable Side Dinner Corn Cucumber Lima Bean Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
- Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
SUCCOTASH
I have heard that a dish like this was served at the first Thanksgiving. Well, not exactly llike this. This version has the volume turned up, as the Barefoot Contessa keeps saying. This is not her recipe, however, I'm not sure where I got it; but it is a good one and very easy to make. I do take a few shortcuts to make it even easier.
Provided by Lorraine of AZ
Categories Corn
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the lima beans according to package directions. Meanwhile, fry up the bacon and onions. Remove from pan with a slotted spoon and transfer to a large saucepan. Drain the limas and add to saucepan.
- Add all remaining ingredients, mixing to combine. Add water to cover the bottom of the pot. Bring to a boil.
- Serve.
- Note: You may want to save out about 1 tablespoon of the cooked bacon to use for garnish.
Nutrition Facts : Calories 100.5, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 173, Carbohydrate 13.2, Fiber 2.7, Sugar 2.5, Protein 3.9
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