HOW TO COOK SUCCOTASH RECIPES
SUCCOTASH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
SUCCOTASH RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can't get more southern than succotash. This recipe comes from my mother, who was a fantastic cook. —Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Total Time 02 hours 45 minutes
Prep Time 01 hours 45 minutes
Cook Time 60 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, about 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, about 15 minutes. Discard bay leaf before serving. Garnish with dill and chives if desired.
Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.
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CLASSIC SUCCOTASH | MCCORMICK
Tender lima beans, red bell pepper and corn kernels combine to create an eye-appealing and delicious side dish. Photo credit: Joanne Bruno from Eats Well with Others.
From mccormick.com
Cuisine Deep South,
Calories 140 per serving
From mccormick.com
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Calories 140 per serving
- Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.
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A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra. Here's how to make it throughout the spring and summer months.
From thekitchn.com
Reviews 4
Total Time 2640S
Category Lunch, Dinner, Side dish, Salad
Cuisine United states
Calories 181 cal per serving
From thekitchn.com
Reviews 4
Total Time 2640S
Category Lunch, Dinner, Side dish, Salad
Cuisine United states
Calories 181 cal per serving
- Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.
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SUPER SIMPLE SUCCOTASH RECIPE | NANCY FULLER | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 30 minutes
Category side-dish
Reviews 4.6
Total Time 30 minutes
Category side-dish
- 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.
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SUCCOTASH RECIPE | FOOD NETWORK
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
From foodnetwork.com
Reviews 4.4
Total Time 56 minutes
Category side-dish
Cuisine american
From foodnetwork.com
Reviews 4.4
Total Time 56 minutes
Category side-dish
Cuisine american
- 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.
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Reviews 4.0
Total Time 40 minutes
Calories 302 calories per serving
Reviews 4.0
Total Time 40 minutes
Calories 302 calories per serving
- 1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt. 2. In a large skillet over low heat, heat the oil and garlic. Saut� until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it. 3. Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel?lined plate. 4. Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the toma�toes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn suc�cotash onto individual plates, top with the scallops and serve.
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This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooeyness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.
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Reviews 4
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Reviews 4
Total Time 50 minutes
Cuisine creole, southern
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