Best Soulful Succotash Recipes

SOUTHERN SUCCOTASH RECIPE

Southern Succotash Recipe image

This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!

Provided by Blair Lonergan

Time 35m

Number Of Ingredients 10

Ingredients

2 slices bacon
½ cup diced sweet onion ((such as Vidalia))
1 teaspoon minced fresh garlic
1 (9 ounce) package frozen lima beans ((or use 1 ½ cups fresh lima beans))
1 (12 ounce) package frozen corn kernels ((or use 2 ⅔ cup fresh corn off the cob))
3 cups chopped fresh tomatoes
¼ cup water
2 tablespoons salted butter
Salt and pepper, to taste ((I use about ½ teaspoon kosher salt and ¼ teaspoon pepper))
Optional garnish: chopped fresh herbs such as basil, parsley or dill

Steps:

Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g

LOBSTER SUCCOTASH

Lobster Succotash image

If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can't find them, use frozen limas.

Provided by David Tanis

Categories appetizer, main course

Time 1h

Yield 4 main course servings (or 6 appetizer servings)

Number Of Ingredients 13

Ingredients

2 cups fresh shelling beans, from about 3 pounds in the pod
Salt and pepper
1/2 pound Romano beans, green beans or yellow wax beans, about 2 cups, chopped
2 tablespoons butter
1 large onion, diced
1 cup okra, sliced in 1/2-inch rounds
1 large red bell pepper, diced
2 cups fresh corn kernels, from about 4 ears
2 medium zucchini, diced, about 2 cups
1 cup green tomato or tomatillo, diced
1 serrano chile, finely diced
1 pound cooked lobster meat, chopped
1/4 cup crème fraîche

Steps:

Put shell beans in a saucepan, barely covered with water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer gently for 20 to 30 minutes, until tender. Beans may be cooked in advance, up to 24 hours ahead, and stored in their broth. (Skip this step if using frozen beans.)
In another pot, bring salted water to a boil. Add Romano beans and blanch for 1 minute, then drain and cool.
Put butter in a large skillet over medium heat. Add onion and cook until softened, about 10 minutes. Add okra and red pepper and sauté for 2 to 3 minutes.
Add corn kernels, zucchini, shelling beans, Romano beans, green tomato and serrano chile. Season generously with salt and pepper and sauté gently for 5 minutes.
Add lobster meat, stir in crème fraîche, and simmer for another 2 to 3 minutes. Check seasoning and adjust salt to taste. Serve immediately, accompanied by brioche toasts, grilled polenta or grits, if you wish.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1306 milligrams, Sugar 14 grams, TransFat 0 grams