Best 6 Southwestern Succotash Recipes

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Southwestern succotash, a vibrant and flavorful dish with origins in Native American cuisine, is a delectable blend of fresh corn, tender lima beans, and a medley of colorful vegetables. Embracing the culinary heritage of the Southwestern United States, this delightful recipe incorporates a symphony of bold spices, such as chili powder, cumin, and paprika, that dance on the palate. Whether served as a hearty main course or a delectable side dish, southwestern succotash promises a satisfying and unforgettable dining experience.

Let's cook with our recipes!

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Provided by Amy

Categories     Side Dish

Time 17m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 red bell pepper, cored, seeded and chopped
1 poblano pepper, cored, seeded and chopped
2 teaspoons freshly minced garlic
1 (15.5 ounce) can chick peas, drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can whole kernel yellow corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)
2 tablespoons fresh lime juice
1 pint cherry tomatoes, quartered
1/2 cup loosely packed chopped fresh cilantro

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
  • Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
  • Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
  • Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Categories     Salad     Pepper     Tomato     Vegetable     Side     Picnic     Vegetarian     Backyard BBQ     Corn     Squash     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 14

3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
  • Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
  • Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

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

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

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!

Provided by Leslie in Texas

Categories     Corn

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag frozen baby lima beans
1 (16 ounce) bag frozen white corn
2 tablespoons olive oil
1 tablespoon cumin seed
1 onion, chopped
2 red bell peppers, seeded and chopped
2 poblano chiles, seeded, chopped
4 garlic cloves, minced
2 tablespoons fresh oregano, chopped
15 1/2 ounces low sodium chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Steps:

  • Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
  • Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
  • Add onion and saute until translucent, about 8 minutes.
  • Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
  • Stir in lima beans and corn, then broth and cream.
  • Simmer until vegetables are tender and coated with cream, about 20 minutes.
  • Stir in 1/3 cup cilantro and season to taste with salt and pepper.
  • Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
  • Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.

Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Categories     Corn     Lima Bean     Bell Pepper     Hot Pepper     Summer     Cilantro     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

1 16-ounce bag frozen lima beans
1 16-ounce bag frozen sweet white corn
2 tablespoons olive oil
1 tablespoon cumin seeds
1 onion, chopped
2 red bell peppers, chopped
2 poblano chilies,* seeded, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 14 1/2-ounce can low-salt chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Steps:

  • Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
  • Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
  • Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
  • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

FRENCH-STYLE SUCCOTASH



French-Style Succotash image

From the June/July 2016 issue of Garden and Gun magazine. Created by the southern chef Jennifer Hill Booker. Take care when chopping the vegetables to make them uniform and this will make it a more beautiful dish.

Provided by Bren in LR

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 cups butter beans (fresh or frozen)
1 tablespoon unsalted butter
1/2 cup thick-cut bacon (about 5 or 6 strips cut into 1/4-inch lardons)
1 small sweet onion, finely chopped
3 celery ribs, chopped into 1/4 inch dice
1 medium red bell pepper, seeded and cut into 1/4 inch dice
2 cups corn kernels (fresh or frozen)
2 large garlic cloves, minced
4 scallions, white and green parts, finely chopped
1 cup heavy cream
2 tablespoons fresh tarragon, roughly chopped (plus extra for garnish)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
  • Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
  • Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
  • Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
  • Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
  • Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Nutrition Facts : Calories 291.4, Fat 17.5, SaturatedFat 9.3, Cholesterol 50.7, Sodium 550.9, Carbohydrate 30, Fiber 5.2, Sugar 1.5, Protein 7.5

Tips:

  • Fresh is best: Use fresh vegetables whenever possible for the best flavor and texture.
  • Choose the right corn: Use sweet corn for the best flavor. If using frozen corn, thaw it before cooking.
  • Don't overcook: Overcooking will make the vegetables mushy. Cook them just until they are tender-crisp.
  • Add some spice: A little spice can help to balance out the sweetness of the corn and beans. Try adding some chili powder, cumin, or paprika.
  • Serve it up: Southwestern succotash can be served as a side dish or a main course. It's also great for potlucks and picnics.

Conclusion:

Southwestern succotash is a delicious and versatile dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste. So next time you're looking for a side dish or main course that is both flavorful and healthy, give southwestern succotash a try.

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