Succulent and savory, succotash is a delightful dish that combines the flavors of fresh corn and lima beans with smoky bacon and aromatic vegetables. Originating from the Native American cuisine, succotash has become a beloved dish across the United States, especially in the Southern and Midwestern regions. This article offers a collection of irresistible succotash recipes that cater to various tastes and dietary preferences, including a classic version, a vegetarian alternative, and a smoky bacon-infused variation. Each recipe is meticulously crafted to deliver a burst of flavors and textures, making succotash a perfect side dish for barbecues, potlucks, or family gatherings.
The classic succotash recipe stays true to the traditional combination of corn, lima beans, and bacon, while adding a touch of sweetness with a hint of brown sugar and enhancing the savoriness with a dash of salt and pepper. For those seeking a meatless option, the vegetarian succotash recipe replaces bacon with a hearty dose of mushrooms, adding a meaty texture and umami flavor. And for bacon enthusiasts, the bacon-infused succotash recipe takes indulgence to the next level by incorporating smoky bacon not only as an ingredient but also as a cooking medium, infusing every bite with its irresistible aroma and flavor.
CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES
If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Corn
Yield 6
Number Of Ingredients 8
Steps:
- Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
- When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
Tips:
- Select Fresh Ingredients: Use the freshest vegetables and herbs for the best flavor and texture.
- Choose Sweet Corn: Go for sweet corn that is in season for the sweetest and most flavorful succotash.
- Blanch the Corn: Blanching the corn briefly helps retain its color, sweetness, and crunch.
- Cook the Bacon Until Crispy:Crispy bacon adds a delicious smoky flavor to the succotash.
- Use a Variety of Vegetables: Incorporate a variety of vegetables like lima beans, zucchini, and tomatoes for a colorful and flavorful succotash.
- Season Generously: Don't be afraid to season the succotash well with salt, pepper, and herbs. Freshly chopped parsley and thyme add a nice touch.
- Serve Warm or Cold: Succotash can be served warm as a side dish or chilled as a refreshing salad.
Conclusion:
With its vibrant colors, delightful flavors, and versatility, this bacon-infused succotash is a must-try recipe. Whether you're looking for a warm and comforting side dish or a refreshing summer salad, this dish delivers. Enjoy it as a standalone meal or pair it with grilled meats, fish, or poultry. The combination of sweet corn, tender vegetables, crispy bacon, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds and leave you craving more. So gather your ingredients, fire up the stove, and embark on a culinary journey with this better-with-bacon succotash.
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