Best 4 Central Plains Succotash Recipes
Succotash, a vibrant and flavorful dish, is a delightful blend of fresh or dried lima beans, sweet corn, and other vegetables, often cooked with savory seasonings and aromatic herbs. Originating from the Native American cuisine, succotash has become a cherished part of American culinary heritage. This versatile dish can be enjoyed as a hearty main course, a delectable side dish, or a nutritious addition to salads and soups.
Our curated collection of succotash recipes offers a diverse range of culinary experiences. From the classic Central Plains Succotash, featuring a medley of lima beans, corn, tomatoes, and bell peppers, to the unique Succotash with Fresh Herbs, bursting with the flavors of basil, thyme, and oregano, each recipe promises a distinct taste adventure.
For a delightful twist, try the Summer Succotash with Zucchini and Feta, where tender zucchini and tangy feta cheese complement the succotash beautifully. The Smoky Succotash with Andouille Sausage adds a touch of spice and smokiness, while the Vegetarian Succotash Bowl, brimming with quinoa, black beans, and roasted vegetables, offers a protein-packed and flavorful meal.
Whether you prefer a traditional approach or are seeking innovative variations, our succotash recipes cater to diverse tastes and dietary preferences. Indulge in the comforting goodness of succotash, a dish that captures the essence of American culinary heritage while offering endless possibilities for creativity and enjoyment.
SOUTHERN SUCCOTASH RECIPE
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
Categories Side Dish
Time 35m
Number Of Ingredients 10
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
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.
CENTRAL PLAINS SUCCOTASH
Steps:
- Prep time: 5 minutes Cook time: 5 minutes Rest time: 1 to 4 hours Preparation: Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled. *Recipe adapted by the Canned Food Alliance. Nutritional Information Per Serving: Calories 240; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 36g; Fiber 5g; Protein 14g; Vitamin A 10%DV**; Vitamin C 60%DV; Calcium 10%DV; Iron 30%DV *Daily Value
CENTRAL PLAINS SUCCOTASH
Recipe courtesy of Roberta Larson Duyff, MS, RD, FADA, CFCS, in Cooking Healthy Across America. As a traditional American favorite, succotash is typically a cooked dish made with lima beans, corn kernels and chopped red and green peppers. Although lima beans are used in New England and generally define a succotash, this version is special for its fiber-rich canned soybeans, lending it a Midwestern flavor. Courtesy of Mealtime.org
Provided by cannedfood
Categories Thanksgiving
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the balsamic and cider vinegars, brown sugar, cumin, onion powder and garlic in a 1- to 1 1/2-quart saucepan. Heat over medium heat about 3 minutes or until the sugar dissolves. Remove from heat. Place the soybeans, corn and red bell pepper in a medium-size bowl. Pour the vinegar mixture over the vegetables and stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Stir in the cilantro just before serving. Serve chilled.
- *Recipe adapted by the Canned Food Alliance.
- Rest time: 1 to 4 hours.
Nutrition Facts : Calories 224.5, Fat 6.3, SaturatedFat 0.9, Sodium 32.2, Carbohydrate 38.9, Fiber 4.3, Sugar 8.1, Protein 12.9
Tips:
- Fresh is best: Use fresh ingredients whenever possible for the best flavor and texture.
- Choose the right type of corn: Use sweet corn for a sweeter succotash, or field corn for a more savory dish.
- Cook the corn properly: Overcooked corn will be tough and chewy, so be careful not to overcook it.
- Don't overcrowd the pan: When cooking the succotash, don't overcrowd the pan, or the vegetables will steam instead of fry.
- Season to taste: Add salt and pepper to taste, and consider adding other seasonings like chili powder, cumin, or paprika.
- Serve immediately: Succotash is best served immediately after it is cooked.
Conclusion:
Succotash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a soup. It is a great way to use up fresh summer vegetables, and it is also a good source of protein, fiber, and vitamins. With its simple ingredients and easy preparation, succotash is a dish that everyone can enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
