Succotashsoup Recipes

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.

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

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.

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:

• 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.

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.

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.

Steps:

• In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Steps:

• Boil lima beans for ten minutes.
• Drain, rinse and drain again.
• Layer bacon on bottom of crockpot.
• Pour beans on top.
• Pour tomatoes (with juice) and corn (with juice) on top.
• Break up tomatoes if they're whole.
• Add broth and water.
• Cook on high for 3-4 hours (or low for 6-8 hours).
• Stir and serve.

Steps:

• Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
• Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
• Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.

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.