Best 5 Indiana Style Succotash Recipes

When it comes to classic American comfort food, succotash reigns supreme. Originating from Native American cuisine, this hearty dish is a delightful blend of tender corn, succulent lima beans, and savory seasonings. While traditional recipes vary, Indiana-style succotash is a particularly beloved variation that boasts a distinct flavor profile. So, prepare to embark on a culinary journey as we explore the secrets behind creating the ultimate Indiana-style succotash that will leave your taste buds yearning for more.

Here are our top 5 tried and tested recipes!

SUCCOTASH

Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

CHEF JOHN'S SUCCOTASH

Chef John's Succotash image

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Provided by Chef John

Categories Side Dish Vegetables Corn

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

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.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g

INDIANA-STYLE SUCCOTASH

Indiana-Style Succotash image

Provided by Pierre Franey

Categories weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
Salt to taste if desired
3 tablespoons butter
1 1/2 cups finely chopped red onion
1/2 teaspoon minced garlic
2 cups red ripe tomatoes cut into 1/4-inch cubes
Freshly ground pepper to taste
3 tablespoons finely chopped parsley
1 1/2 cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)

Steps:

Bring enough water to a boil to cover beans when they are added.
Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 621 milligrams, Sugar 6 grams, TransFat 0 grams

INDIANA SUCCOTASH

Indiana Succotash image

This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!

Provided by Miss Annie

Categories Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs green beans
1 1/2 cups green onions with tops, chopped
4 cups fresh corn or 4 cups frozen corn
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons butter
3/4 teaspoon paprika
3/4 teaspoon celery salt

Steps:

Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
Saute green onions in butter until transparent (do not brown).
Add corn, salt, paprika, celery salt and sugar, then beans.
Simmer, covered about 10 minutes.

INDIANA SUCCOTASH

Indiana Succotash image

This medley is cooked just long enough, leaving vegetables with plenty of crunch.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Number Of Ingredients 7

Ingredients

6 ears of corn, husked
Coarse salt and freshly ground pepper
1 pound green beans, trimmed and cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/4-inch pieces
1/2 teaspoon celery seeds
3/4 teaspoon paprika

Steps:

Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

Tips:

Fresh is Best: Use fresh vegetables for the best flavor and texture. If fresh corn is unavailable, frozen corn can be substituted.
Cook the Vegetables Separately: Cooking the vegetables separately allows you to control the cooking time for each vegetable, ensuring that they retain their texture and flavor.
Use a Variety of Beans: Don't limit yourself to just one type of bean. Try using a mix of different beans, such as lima beans, kidney beans, and black beans, to add flavor and texture to the dish.
Add Some Herbs and Spices: Don't be afraid to experiment with different herbs and spices to add flavor to the succotash. Some good options include basil, thyme, oregano, salt, and pepper.
Serve Immediately: Succotash is best served immediately after it is cooked. This will ensure that the vegetables are still crisp and flavorful.

Conclusion:

Indiana-style succotash is a delicious and versatile dish that can be enjoyed as a side dish or main course. With its colorful mix of vegetables and beans, it's a great way to add some variety to your meals. Whether you serve it hot or cold, Indiana-style succotash is sure to be a hit with your family and friends.