SUCCOTASH RECIPE WITH BACON RECIPES

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SUCCOTASH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Succotash Recipe: How to Make It - Taste of Home image

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

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen lima beans, thawed
1 package (10 ounces) crowder peas, thawed, or 1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra
Optional: Snipped fresh dill and chives

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.

SUPER SIMPLE SUCCOTASH RECIPE | NANCY FULLER | FOOD NETWORK



Super Simple Succotash Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved 
2 cloves garlic, chopped 
1 small yellow onion, chopped 
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups) 
2 cups canned lima beans, rinsed 
1/4 cup fresh basil leaves, torn 
1 tablespoon red wine vinegar 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper

Steps:

  • 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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