Best 3 Chef Johns Succotash Recipes

**Succotash: A Bountiful Harvest of Freshness and Flavor**

Succotash, a vibrant dish showcasing the best of summer's bounty, is a delightful blend of fresh corn, tender lima beans, and sweet bell peppers, enveloped in a savory broth or creamy sauce. This Native American dish, originating from the Narragansett language, is a celebration of the harvest, a culinary tapestry weaving together the flavors of the season's finest produce. Our collection of succotash recipes explores diverse culinary traditions, from classic renditions to innovative twists, each offering a unique taste adventure. Embark on a culinary journey as we explore these delectable recipes, capturing the essence of summer's harvest in every bite.

Here are our top 3 tried and tested recipes!

MEXICAN SUCCOTASH

Mexican Succotash image

Succotash with a Mexican flair! Serve with white rice.

Provided by Sharlene Cervantes

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound ground turkey
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 ½ cups water
1 (8 ounce) jar taco sauce
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can corn, drained
1 (15 ounce) can baby lima beans, drained

Steps:

Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 24.6 g, Cholesterol 41.8 mg, Fat 5 g, Fiber 3.8 g, Protein 15.3 g, SaturatedFat 1.2 g, Sodium 761.1 mg, Sugar 3.7 g

SUCCOTASH

Succotash image

This recipe comes from my Bobby Flay Cooks American cookbook. It's a delicious succotash that makes for a great side. I sometimes eat it for lunch or as an appetizer, too! Enjoy!

Provided by Kathy D

Categories Vegetables

Time 35m

Number Of Ingredients 15

Ingredients

FOR THE BEANS:
1 lb shelled fresh lima (butter) beans - or thawed frozen beans
1 Tbsp unsalted butter
1 Tbsp kosher salt
FOR THE SUCCOTASH:
2 Tbsp unsalted butter
1 large onion, peeled and finely diced (i like using a sweet onion for this)
1/2 red onion, peeled and finely diced
1 large red pepper, cored, seeded, and finely diced
2 clove garlic, finely chopped
1 c fresh corn kernels (use thawed frozen corn in a pinch)
1/2 c heavy cream
few dash(es) hot sauce of your choice
kosher salt and freshly ground black pepper, to taste
1/4 c fresh parsley, finely chopped

Steps:

1. Beans: Cook the beans by putting them into a large pot with the butter and salt, covering it with water. Put a lid on the pot and bring it to a boil. Cook them over med-high heat for about 8-10 minutes, or until tender. Drain the beans in a colander set over a bowl so you can reserve 1 cup of the cooking liquid.
2. Succotash: Melt the butter in a saucepan over med-high heat and add the onions and pepper - cook, stirring, until they're soft - approx. 8-10 min.
3. Add the garlic and cook for approx. 1 minute. Add the corn and the reserved cooking liquid and cook until the corn is tender and all of the cooking liquid has evaporated.
4. Stir in the cooked beans, cream, and hot sauce (to taste), and cook until the mixture has absorbed some of the cream and the sauce gets thick. Season with salt and pepper to taste and stir in the parsley. Enjoy!

SUCCOTASH WITH SAUSAGE AND SHRIMP

Succotash With Sausage and Shrimp image

Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Provided by Vallery Lomas

Categories salads and dressings, vegetables, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

Steps:

Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

Tips:

Fresh is best: For the best flavor, use fresh vegetables in your succotash. If you can't find fresh vegetables, frozen vegetables are a good substitute.
Don't overcook the vegetables: Succotash is a quick-cooking dish, so be careful not to overcook the vegetables. They should be cooked until they are tender but still have a bit of a bite to them.
Season to taste: Succotash is a versatile dish that can be seasoned to your liking. Add salt, pepper, and other spices to taste.
Serve immediately: Succotash is best served immediately after it is cooked. If you need to make it ahead of time, you can store it in the refrigerator for up to 2 days.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is a great way to use up fresh vegetables, and it is also a good source of fiber and protein. If you are looking for a new and exciting way to cook vegetables, give succotash a try.