Best 4 Jessica B Harriss Summer Succotash Recipes
Indulge in the flavors of summer with Jessica B. Harris' Summer Succotash, a vibrant and flavorful dish that captures the essence of the season. This delightful recipe combines fresh lima beans, sweet corn, tender okra, and aromatic bell peppers, all simmered together in a savory broth infused with smoky bacon and earthy herbs. As the vegetables cook, they release their natural sweetness, creating a harmonious balance of flavors.
Accompanying this main recipe are three additional variations that offer unique twists on the classic succotash. The Summer Succotash with Shrimp adds a succulent seafood element, while the Summer Succotash with Sausage introduces a hearty and smoky dimension. For a vegetarian delight, the Summer Succotash with Goat Cheese and Zucchini Blossoms offers a creamy and flavorful twist.
No matter your preference, each recipe in this article promises a taste of summer's bounty, making them perfect for potlucks, picnics, or simply enjoying at home with loved ones.
SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
SUMMER SUCCOTASH
Steps:
- Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
Tips:
- Use fresh, seasonal vegetables for the best flavor. If you can't find fresh succotash, you can use frozen or canned.
- If you don't have a steamer basket, you can blanch the vegetables in a pot of boiling water for 2-3 minutes, then drain them and rinse them with cold water.
- Be careful not to overcook the vegetables, as they should still have a slight crunch.
- Season the succotash to taste with salt, pepper, and other spices.
- Serve the succotash warm or at room temperature. It can be served as a side dish, main course, or salad.
Conclusion:
Succotash is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up fresh summer vegetables, and it is also a healthy and affordable meal. With so many different variations to choose from, there is sure to be a succotash recipe that everyone will enjoy.
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