SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
SUCCOTASH
Provided by Christopher Idone
Categories dinner, weekday, side dish
Time 40m
Yield Six or more servings
Number Of Ingredients 7
Steps:
- Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. With a small spoon, scrape the pulp from the cobs into a mixing bowl. Add the kernels and reserve.
- In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water. Reserve and repeat the process with the string beans.
- In a large heavy saucepan, melt the butter over medium heat. Add the the butter over medium heat. Add the corn and its juices, and cook for 10 minutes, stirring often.
- Place the bacon pieces in a small skillet and render over medium heat until golden. Drain on paper towels and reserve.
- Slice the scallions into half-inch pieces, including some of the green, and set aside. Add both types of beans to the corn and cook for another 10 minutes, stirring often. After five minutes, add the scallions and fold in the cream to loosen the mixture. Fold in the bacon pieces and spoon the succotash into a warm serving bowl. Salt and pepper to taste. Serve immediately.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 29 milligrams, Sugar 10 grams, TransFat 1 gram
SUCCOTASH
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 4 to 6 side dish serving
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.) Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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 - DEE DEE'S
I've always loved Succotash and this recipe has to be the very best! I found this recipe in Southern Livings Ultimate Christmas Cookbook (Special edition presented exelusively by Dillards)page 99. It suggests paring this dish with ham. I love it with rice and fried salmon patties to name a few. This dish is a wonderful side dish...
Provided by Diane Atherton
Categories Side Casseroles
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
- 2. Sauté green onions in hot drippings 2 minutes. Stir in corn, lima beans, and broth. Cook, uncovered, 15 minutes or until beans are just tender and most of broth evaporates, stirring often. Stir in bacon, tomatoes, basil, salt, and pepper. Cook 1 to 2 minutes or until thoroughly heated.
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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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