Best 5 Soybean Succotash Recipes
**Discover the Vibrant Fusion of Flavors in Soybean Succotash: A Culinary Journey Through Traditional and Creative Recipes**
Embark on a culinary adventure with soybean succotash, a delightful dish that seamlessly blends the essence of traditional Native American cuisine with a touch of modern innovation. This versatile dish, often served as a vibrant side or hearty main course, showcases the harmonious union of soybeans, corn, and lima beans, each contributing their unique textures and flavors.
Our exploration of soybean succotash begins with a classic recipe that pays homage to its Native American roots. This traditional version captures the simplicity and authenticity of the dish, allowing the natural flavors of the vegetables to shine through. For a more contemporary twist, we introduce a creative recipe that incorporates bold spices, aromatic herbs, and a hint of smokiness, transforming this classic into a tantalizing symphony of flavors.
For those seeking a vegan delight, we present a plant-based rendition of soybean succotash that is bursting with flavor and nutrition. This recipe ingeniously replaces traditional bacon with crispy tofu, creating a satisfying and protein-packed dish that caters to vegan preferences without compromising on taste.
Finally, we unveil a unique recipe that elevates soybean succotash to new heights with the addition of succulent shrimp. This seafood variation tantalizes the palate with a delightful interplay of briny shrimp, tender vegetables, and a savory broth, making it an irresistible choice for seafood enthusiasts.
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
SOYBEAN SUCCOTASH WITH SESAME GINGER VINAIGRETTE
Soybeans (edamame) have long played an important part in Asian cuisine. This wonderful vegetable is becoming ever more popular in American cuisine. These beans are high in protein and fiber while being low in saturated fat making them a wonderful addition to a healthier diet.
Provided by PaulaG
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Steam the corn and edamame as directed on package.
- Place under cool water and rinse to cool; drain well.
- Mix the corn and edamame with chopped vegetables and sprinkling of salt.
- Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
- Serve chilled.
Nutrition Facts : Calories 214.6, Fat 11.5, SaturatedFat 1.5, Sodium 12.6, Carbohydrate 23.4, Fiber 3.9, Sugar 6.8, Protein 7.9
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
SUMMER VEGETABLE SUCCOTASH
Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
- Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
- Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
SOYBEAN SUCCOTASH
Instead of using lima beans I like to use soybeans to make a succotash.
Provided by CHRISTINECHAPPELL
Categories Corn Side Dishes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 23.9 g, Fat 20.1 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.9 g, Sodium 279.3 mg, Sugar 2.7 g
Tips:
- Select fresh soybeans: Choose soybeans that are plump, firm, and free from blemishes. Fresh soybeans should have a bright green color.
- Soak soybeans overnight: Soaking soybeans overnight helps to soften them and reduce their cooking time. If you're short on time, you can quick-soak soybeans by boiling them for 5 minutes, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as corn, zucchini, squash, or bell peppers.
- Add some protein: If you want to make this dish more filling, you can add some cooked protein, such as chicken, tofu, or beans.
- Season to taste: Be sure to taste the succotash before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Soybean succotash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a good source of protein and fiber. So next time you're looking for a healthy and satisfying meal, give soybean succotash a try.
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