Sufferin Succotash Crock Pot Recipes

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SUFFERIN' SUCCOTASH (CROCK POT)

There will be no suffering involved when you bite into this creamy southern staple. This crock pot version contains cream of mushroom soup and grated cheddar cheese.

Provided by Crafty Lady 13

Categories     Vegetable

Time 8h10m

Yield 4 cups

Number Of Ingredients 11



Sufferin' Succotash (Crock Pot) image

Steps:

  • Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl.
  • Sprinkle with cheese.

2 cups frozen corn kernels
2 cups frozen lima beans
1 1/2 cups chopped onions
10 ounces cream of mushroom soup
1/2 cup sliced celery
2 ounces sliced pimiento, chopped
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated cheddar cheese

AL'S SUFFERIN' SUCCOTASH

A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal.

Provided by ALGHJR

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 8

Number Of Ingredients 7



Al's Sufferin' Succotash image

Steps:

  • In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 25.5 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 665.4 mg, Sugar 6 g

1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter

SUFFERIN' SUCCOTASH SALAD

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8



Sufferin' Succotash Salad image

Steps:

  • Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

SUCCULENT SLOW COOKER SUCCOTASH

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Provided by Sharon123

Categories     Beans

Time 5h20m

Yield 8-10

Number Of Ingredients 16



Succulent Slow Cooker Succotash image

Steps:

  • In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
  • Note:.
  • This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
  • For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or 1 (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

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