What Is Succotash Recipes

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 lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
• Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
• Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
• Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.

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:

• 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:

• 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:

• 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.

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.

Steps:

• Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
• Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.