Best Sufferin Succotash Crock Pot Recipes

SOUTHERN SUCCOTASH RECIPE

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.

SUFFERIN' SUCCOTASH SALAD

Steps:

• Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

AL'S SUFFERIN' SUCCOTASH

Steps:

• In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

SUCCULENT SLOW COOKER SUCCOTASH

Steps:

• In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
• Note:.
• This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
• For Vegetarian option use Vegetable broth.

CREAMY SUCCOTASH (CROCKPOT)

Steps:

• 1. Rinse the dry beans.
• 2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
• 3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
• 4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

SLOW-COOKER CAJUN SUCCOTASH

Steps:

• 1. Combine all ingredients, except rice, in a 5 quart slow cooker. Cover and cook on LOW for 4 hours. Serve over hot cooked brown rice and a slice of french bread.