Best 5 Indiana Style Succotash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of Native American cuisine, succotash stands as a vibrant and flavorful dish that has captivated taste buds for centuries. Originating from the Narragansett tribe, this dish is a harmonious blend of tender lima beans, sweet corn kernels, and a symphony of seasonings. While its roots lie in the indigenous cultures of North America, succotash has undergone a culinary journey across the United States, resulting in a diverse range of regional variations. Embark on a culinary adventure as we explore three distinct recipes that showcase the versatility and adaptability of succotash. Delight in the classic Indiana-style rendition, where lima beans and corn take center stage, enveloped in a savory broth enhanced by bacon and onion. Discover the vibrant flavors of Southern-style succotash, where black-eyed peas and okra join the harmonious blend, creating a tantalizing interplay of textures and tastes. Last but not least, experience the unique charm of Pennsylvania Dutch succotash, where sweet corn and tender beans unite with the tangy brightness of tomatoes and bell peppers.

Check out the recipes below so you can choose the best recipe for yourself!

INDIANA-STYLE SUCCOTASH



Indiana-Style Succotash image

Provided by Pierre Franey

Categories     weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
Salt to taste if desired
3 tablespoons butter
1 1/2 cups finely chopped red onion
1/2 teaspoon minced garlic
2 cups red ripe tomatoes cut into 1/4-inch cubes
Freshly ground pepper to taste
3 tablespoons finely chopped parsley
1 1/2 cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)

Steps:

  • Bring enough water to a boil to cover beans when they are added.
  • Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
  • Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 621 milligrams, Sugar 6 grams, TransFat 0 grams

INDIAN SUCCOTASH



Indian Succotash image

Make and share this Indian Succotash recipe from Food.com.

Provided by cajunhippiegirl

Categories     Corn

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 ham hock, about 1/2 lb
2 quarts water
salt
pepper
garlic powder
1/4 teaspoon Lawry's Seasoned Salt
1 (16 ounce) package frzn baby lima beans
2 tablespoons butter, plus
4 tablespoons butter
1/2 teaspoon hot sauce
6 slices bacon, cut into 1 inch pieces
1 (16 ounce) package frzn white shoepeg corn
2 cups sliced okra
1/3 cup chopped fresh parsley leaves
1 teaspoon chicken base
4 fresh tomatoes, cut into chunks

Steps:

  • Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
  • Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
  • In a large skillet, fry bacon until crisp.
  • Add corn, okra and a small amount of liquid from beans.
  • Simmer about 10 minutes.
  • Add beans back into skillet,.
  • Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
  • Add fresh tomatoes and last 4 tbsp butter right before serving.
  • Simmer until tomates are heated through.

Nutrition Facts : Calories 298.9, Fat 17.1, SaturatedFat 8.2, Cholesterol 34.5, Sodium 257.1, Carbohydrate 30.5, Fiber 6.4, Sugar 1.9, Protein 9.2

SUPER BOWL INDIANA SUCCOTASH



Super Bowl Indiana Succotash image

Great for the Superbowl. A Recipe from "The Little Mountain Bean Bible Cookbook" tweeked a bit.

Provided by Rita1652

Categories     Corn

Time 45m

Yield 7 serving(s)

Number Of Ingredients 10

8 ounces green beans
5 green onions with tops (chopped)
1/2 red pepper (diced the size of the corn)
15 ounces whole kernel corn (frozen or can drained)
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon paprika
1/4 teaspoon celery salt
black pepper

Steps:

  • Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
  • Saute green onions and red pepper in butter until transparent (do not brown).
  • Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
  • Simmer succotash, covered, for about 10 minutes.

INDIANA SUCCOTASH



Indiana Succotash image

This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!

Provided by Miss Annie

Categories     Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 lbs green beans
1 1/2 cups green onions with tops, chopped
4 cups fresh corn or 4 cups frozen corn
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons butter
3/4 teaspoon paprika
3/4 teaspoon celery salt

Steps:

  • Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
  • Saute green onions in butter until transparent (do not brown).
  • Add corn, salt, paprika, celery salt and sugar, then beans.
  • Simmer, covered about 10 minutes.

SUCCOTASH



Succotash image

Provided by Christopher Idone

Categories     dinner, weekday, side dish

Time 40m

Yield Six or more servings

Number Of Ingredients 7

4 cups fresh corn (about 6 to 8 ears)
2 cups small, shelled fresh lima beans
2 cups fresh string beans, cut into 1-inch pieces
1/4 pound unsalted butter
1/3 pound bacon cut into 1/2-inch pieces (optional)
4 scallions, trimmed
2 to 3 tablespoons heavy cream

Steps:

  • Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. With a small spoon, scrape the pulp from the cobs into a mixing bowl. Add the kernels and reserve.
  • In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water. Reserve and repeat the process with the string beans.
  • In a large heavy saucepan, melt the butter over medium heat. Add the the butter over medium heat. Add the corn and its juices, and cook for 10 minutes, stirring often.
  • Place the bacon pieces in a small skillet and render over medium heat until golden. Drain on paper towels and reserve.
  • Slice the scallions into half-inch pieces, including some of the green, and set aside. Add both types of beans to the corn and cook for another 10 minutes, stirring often. After five minutes, add the scallions and fold in the cream to loosen the mixture. Fold in the bacon pieces and spoon the succotash into a warm serving bowl. Salt and pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 29 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

  • Use fresh or frozen lima beans for the best flavor and texture.
  • If using canned lima beans, rinse and drain them thoroughly before using.
  • Fresh corn is ideal for this recipe, but frozen or canned corn can be used if necessary.
  • If using frozen corn, thaw it completely before using.
  • If using canned corn, drain it thoroughly before using.
  • Use a variety of vegetables for a more flavorful succotash. Some good options include bell peppers, onions, tomatoes, and okra.
  • Season the succotash to taste with salt, pepper, and other spices.
  • Serve succotash as a side dish or main course.

Conclusion:

Indiana-style succotash is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up fresh or frozen vegetables, and it is also a good source of fiber and protein. With its simple ingredients and easy preparation, Indiana-style succotash is a dish that the whole family will enjoy.

Related Topics