Suffering Succotash Recipes

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.

Steps:

• Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
• Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
• Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
• Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
• Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
• Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
• Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
• Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.

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.

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.

Steps:

• Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.