Best 5 Super Simple Succotash Recipes
Super simple succotash is a fun and easy recipe that you and your family can enjoy all year round. This versatile side dish may be served hot or cold and is a great addition to any meal. With so many different ways to prepare it, your taste buds are in for a delightful treat. Read on to find out which super simple succotash recipe is right for you!
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SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUPER EASY SOUTHERN OKRA SUCCOTASH
This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!
Provided by Chief Jack
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the first six items to a sauce pan and heat covered.
- Add the frozen okra and heat covered, on low, until it's hot and just tender.
- Add the salt and pepper to taste and serve.
Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8
SUPER SUCCOTASH
Categories Tomato Side Sauté Thanksgiving Green Bean Lima Bean Bell Pepper Fall Vegan Simmer Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield makes 8 servings
Number Of Ingredients 13
Steps:
- 1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
- 2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
- 3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
CHEF JOHN'S SUCCOTASH
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
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
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.
Tips:
- Fresh is best: Use fresh vegetables for the best flavor and texture. If you can't find fresh corn or lima beans, you can use frozen or canned, but fresh is always preferred.
- Season to taste: This recipe is a good starting point, but feel free to adjust the seasonings to your liking. Add more salt, pepper, or cayenne pepper, or try adding a pinch of sugar or a squeeze of lemon juice.
- Don't overcook the vegetables: Succotash is best when the vegetables are still slightly crisp. Cook them just until they are tender, but not mushy.
- Serve immediately: Succotash is best served hot and fresh. If you need to make it ahead of time, you can cook the vegetables and then reheat them just before serving.
Conclusion:
Succotash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a snack. It's a great way to use up fresh summer vegetables, and it's also a healthy and affordable option. So next time you're looking for a quick and easy meal, give succotash a try.
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