SUCCOTASH WITHOUT LIMA BEANS RECIPES

NO-BEAN SOUTHERN SUCCOTASH RECIPE - FOOD.COM

No-Bean Southern Succotash Recipe - Food.com image

I know a lot of cooks use lima beans in their succotash. I've never been fond of it made that way, so I've altered my grandmother's succotash recipe. Note: You don't have to simmer this, but I do for better flavor. If you only warm it you will get better coloring, but the flavor won't be as good. Also, feel free to add more seasonings.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

28 ounces diced tomatoes
1 cup frozen cut okra
1/2 cup frozen corn
1 cup water
2 teaspoons Worcestershire sauce
1 beef bouillon cube
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1/4-1/2 teaspoon paprika
2 teaspoons onion powder

Steps:

Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
Heat until simmering, then simmer for 10 minutes.
Eat as is or over rice.

Nutrition Facts : Calories 79.2, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0.1, SodiumContent 1195.3, CarbohydrateContent 18.8, FiberContent 3.5, SugarContent 8.3, ProteinContent 2.5

BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING

Best-Ever Succotash Recipe | Southern Living image

Our Test Kitchen surprised us with a few twists on this traditional dish.

Provided by Pam Lolley

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1?¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

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