Best 3 Rachael Rays Barbecued Succotash Recipes

Looking for a flavorful and delightful dish that combines the goodness of fresh vegetables and smoky barbeque flavors? Rachael Ray's Barbecued Succotash is the perfect recipe for you. This vibrant dish is a unique blend of corn, lima beans, and bell peppers, tossed in a tantalizing barbeque sauce, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you're craving a hearty side dish or a satisfying vegetarian main course, this recipe is sure to become a favorite in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

SUCCOTASH IS RACH'S CHOICE FOR AN EASY SUMMER SIDE OF VEGGIES

Succotash Is Rach's Choice For An Easy Summer Side Of Veggies image

Succotash is a method of quick-cooking corn + beans for an easy, healthy side for any summer meal.

Provided by Rachael Ray

Number Of Ingredients 32

Ingredients

4 large ears corn
About ¼ cup extra-virgin olive oil (EVOO)
Salt and pepper
1 cup fresh or frozen peas
1 to 1 ½ cups shelled fava beans (remove from pods
boil 5 minutes
cold-shock and peel) or edamame or ¾ pound green beans
cut into thirds (blanched in boiling water 3 minutes)
1 small zucchini
cut in half lengthwise
then thinly sliced
⅓ pound asparagus
thinly sliced on a bias
3 to 4 cloves garlic
sliced or grated
2 chile peppers
such as jalapeño or red finger or Fresno chile pepper
seeded and chopped
1 small Vidalia onion
chopped
12 ramps or 6 spring onions or scallions
whites finely chopped and green tops sliced
1 cup loosely packed fresh herbs
such as dill
tarragon
fennel fronds or basil
10 to 12 cherry tomatoes
halved (optional)
1 lime
juiced
5 radishes
thinly sliced (optional)

Steps:

Scrape corn kernels and milk from cob by standing in a large bowl, balancing the ears on a small, inverted bowl
Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan, add corn and let the sugars start to develop, 2 to 3 minutes
Add peas, fava beans, zucchini, asparagus, garlic, chilies, onions and ramp whites or green onion whites, season with salt and pepper, cook 4 to 5 minutes more, add ramp greens, herbs, tomatoes if using, lime juice, toss, and garnish with radishes if using

RACHAEL RAY'S BARBECUED SUCCOTASH

Rachael Ray's Barbecued Succotash image

Make and share this Rachael Ray's Barbecued Succotash recipe from Food.com.

Provided by linguinelisa

Categories Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 red onion, chopped
1 red pepper, chopped
1 (14 ounce) can black beans, drained
1 (10 ounce) package frozen corn
salt
pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped parsley

Steps:

Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.

BARBECUED CORN SUCCOTASH

Barbecued Corn Succotash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable, canola or olive oil
6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
6 to 8 ears corn, shucked
3 to 4 cloves garlic, sliced or chopped
1 large red or yellow onion, chopped
1 red bell pepper, seeded and chopped
1 to 2 jalapeno peppers, seeded and chopped
1 cup chicken or turkey stock
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
One 8-ounce can tomato sauce
2 cups shelled edamame
Sriracha
Scallions, to garnish

Steps:

Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your succotash.
Don't overcrowd the pan when cooking the vegetables. This will help them cook evenly and prevent them from becoming mushy.
Season the succotash to taste. You may want to add more salt, pepper, or chili powder, depending on your preferences.
Serve the succotash immediately. It is best when it is fresh and hot.

Conclusion:

Rachael Ray's Barbecued Succotash is a delicious and easy-to-make side dish that is perfect for summer cookouts. The combination of sweet corn, lima beans, red peppers, and onions is flavorful and satisfying, and the barbecue sauce adds a smoky, tangy flavor. This dish is sure to be a hit with your family and friends.