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.
CUBAN BLACK BEANS RECIPE - NYT COOKING
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Total Time 45 minutes
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 10 grams, CarbohydrateContent 33 grams, FatContent 15 grams, FiberContent 8 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 451 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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