SUCCOTASH
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Provided by Food Network
Categories side-dish
Time 56m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.
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IVANOVICH SMITH
[email protected]This succotash recipe is a fail-proof classic. It's the perfect side dish for any summer gathering.
Sokal Hossain
[email protected]I've made this succotash recipe several times now, and it's always a hit. It's a great way to use up fresh summer vegetables, and it's also a healthy and delicious side dish.
Mian Latif
[email protected]This succotash recipe is a keeper! It's easy to make and always a hit with my family and friends.
Mr Naasir
[email protected]I would recommend this succotash recipe to anyone who is looking for a simple and easy side dish. It's a great way to use up fresh summer vegetables.
Zukisani Siwephu
[email protected]Overall, I thought this succotash recipe was just okay. It wasn't bad, but it wasn't anything special either.
Abdulrahman Crick
[email protected]This succotash recipe was a bit too sweet for my taste. I think I would have preferred it if there were more savory ingredients, like bacon or sausage.
MD NYON KHAN
[email protected]I followed the recipe exactly, but my succotash turned out too watery. I think I might have added too much liquid.
Angle Pupali
[email protected]This succotash recipe was a bit bland for my taste. I think it could have used some more salt and pepper, or maybe some chopped herbs.
Sobhan Latifi
[email protected]I'm not a huge fan of succotash, but this recipe was actually pretty good. The sweetness of the corn and tomatoes really balanced out the lima beans.
Georgiana Andriana George
[email protected]This succotash recipe is a great way to use up fresh summer vegetables. It's also a healthy and delicious side dish that can be served with a variety of main courses.
DM Mahbubur Rahman Ovi vai
[email protected]I love this succotash recipe! It's so versatile, and I can easily customize it to my liking. I often add some chopped bacon or sausage for extra flavor.
Nadeem Maher
[email protected]This is a classic succotash recipe that is sure to please everyone at your table. It's simple to make, and it's always a hit.
Hassan Mutyaba
[email protected]I made this succotash for a picnic, and it was a big hit! It's a great dish to serve warm or cold, and it's perfect for a crowd.
nour hamdi
[email protected]This recipe is a great way to use up leftover corn and lima beans. I also like to add some chopped red bell pepper for a little extra color and crunch.
Myles Martin
[email protected]This is my go-to recipe for succotash. It's so easy to make, and it always turns out perfectly. I love that I can use fresh or frozen vegetables, depending on what I have on hand.
Ashikuzzaman Ashik
[email protected]I'm not usually a fan of lima beans, but this recipe changed my mind! The sweetness of the corn and tomatoes really balanced out the lima beans, and the whole dish was delicious.
Kingsley Nutbrown
[email protected]This succotash recipe was a hit at my last potluck! Everyone loved the combination of fresh corn, lima beans, and tomatoes. I added a little bit of bacon for extra flavor, and it was perfect.