Best 3 Indiana Succotash Recipes

Embark on a culinary journey to the heartland of America with Indiana succotash, a delightful dish that captures the essence of summer. This traditional Native American recipe combines the vibrant flavors of fresh corn, lima beans, and tomatoes, offering a symphony of sweet, savory, and smoky notes. Indiana succotash embodies the bounty of local ingredients, making it a cherished dish among Hoosiers. Indulge in a comforting bowl of this classic succotash or explore creative variations that elevate the dish to new heights. From a simple yet satisfying skillet succotash to a modern twist with roasted vegetables and goat cheese, each recipe promises a unique culinary experience. Whether you're a seasoned cook or a novice in the kitchen, Indiana succotash beckons you to savor the tastes of the Midwest. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with Indiana succotash.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

INDIANA-STYLE SUCCOTASH

Indiana-Style Succotash image

Provided by Pierre Franey

Categories weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

Tips:

Fresh is best: Use fresh, in-season vegetables for the best flavor. If you can't find fresh vegetables, frozen or canned vegetables can be used.
Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and lose their flavor.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your succotash will be. Some good vegetables to use include corn, lima beans, black beans, tomatoes, bell peppers, and okra.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a little bit of sugar or honey to balance out the flavors.
Serve warm or cold: Succotash can be served warm or cold. It is a great side dish for grilled meats or fish, or it can be enjoyed on its own as a light meal.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables, and it is also a good source of protein and fiber. Whether you serve it warm or cold, succotash is sure to be a hit at your next gathering.

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