Best 3 Indiana Succotash Recipes
Indiana succotash is a delightful dish that combines the flavors of fresh corn, lima beans, and tomatoes. Originating from the Native Americans in the 17th century, this dish has become a staple in Indiana's cuisine. Over the years, numerous variations have emerged, each adding a unique twist to the classic recipe. Whether you prefer a simple preparation or one bursting with additional vegetables, herbs, and spices, there's an Indiana succotash recipe out there to satisfy your cravings.
Here are our top 3 tried and tested recipes!
SUPER BOWL INDIANA SUCCOTASH
Great for the Superbowl. A Recipe from "The Little Mountain Bean Bible Cookbook" tweeked a bit.
Provided by Rita1652
Categories Corn
Time 45m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
- Saute green onions and red pepper in butter until transparent (do not brown).
- Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
- Simmer succotash, covered, for about 10 minutes.
INDIANA SUCCOTASH
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
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-STYLE SUCCOTASH
Provided by Pierre Franey
Categories weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
Tips for Making Indiana Succotash:
- Use fresh or frozen corn and lima beans. Fresh is best, but frozen will work in a pinch. Avoid canned vegetables, as they can be mushy.
- Cook the corn and lima beans separately. This will help them retain their individual flavors and textures.
- Use a variety of vegetables. In addition to corn and lima beans, you can add other vegetables like tomatoes, bell peppers, onions, and okra.
- Season the succotash to taste. Salt, pepper, and garlic powder are good starting points, but you can also add other spices and herbs like chili powder, cumin, or oregano.
- Serve succotash as a side dish or main course. It's a great way to use up leftover vegetables and it's also a healthy and hearty meal.
Conclusion:
Indiana succotash is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables and it's also a healthy and hearty meal. So next time you're looking for a quick and easy side dish or main course, give Indiana succotash a try!
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