Best 6 Sufferin Succotash Crock Pot Recipes

Indulge in the comforting flavors of Southern cuisine with our delightful Sufferin' Succotash Crock Pot recipe. This classic dish, a harmonious blend of lima beans, corn, tomatoes, and tender pork, is elevated to new heights with the ease and convenience of a slow cooker. With minimal prep and a few simple ingredients, you can relish this hearty and flavorful stew that's perfect for a cozy family meal. Discover variations of this beloved dish, including a vegetarian option brimming with fresh vegetables and a spicy rendition that adds a zesty kick. From traditional to modern interpretations, these recipes offer a culinary journey that celebrates the essence of Southern comfort food.

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

SUFFERIN' SUCCOTASH SALAD

Sufferin' Succotash Salad image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

SLOW-COOKER CAJUN SUCCOTASH

Slow-Cooker Cajun Succotash image

If you don't want to go "meatless" with this recipe, stir in leftover ham from Easter.

Provided by Tammy Raynes

Categories Other Main Dishes

Time 4h5m

Number Of Ingredients 9

Ingredients

2 c frozen whole kernel corn
1 can(s) (14-oz) low-sodium, fat-free, vegetable broth
1 1/2 tsp cajun seasoning
3 clove garlic, minced
2 can(s) (16-oz) red beans, drained and rinsed
1 can(s) (28-oz) diced tomatoes, undrained
1 pkg (16-oz) frozen cut okra
1 large onion, chopped
hot cooked brown rice

Steps:

1. Combine all ingredients, except rice, in a 5 quart slow cooker. Cover and cook on LOW for 4 hours. Serve over hot cooked brown rice and a slice of french bread.

CREAMY SUCCOTASH (CROCKPOT)

Creamy Succotash (Crockpot) image

I love any kind of bean or veggie so this is a hit in my books. This recipe is easy to throw together and tastes so good. Great served with beef, pork, chicken or fish. I like my succotash creamy so I add condensed cream of celery soup sometimes. These pics are from the web since I haven't made this in a while.

Provided by Jeanne Benavidez

Categories Other Side Dishes

Time 8h20m

Number Of Ingredients 14

Ingredients

2 c dry lima beans
1 pkg (16 oz) frozen whole kernel corn
1 pkg (10 oz) frozen sweet peas
1 c carrot, small cubes
1 read or green bell pepper, cut into 1-inch pieces
1 small onion, chopped
1 large celery rib, small cubes
1 pkg (10 oz) frozen cut okra (not breaded) optional
1 Tbsp chopped garlic
1 tsp black pepper
1 tsp sea salt
2 can(s) condensed cream of celery soup
2 c water
6 slice crisp-cooked bacon, drained and crumbled

Steps:

1. Rinse the dry beans.
2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

SUCCULENT SLOW COOKER SUCCOTASH

Succulent Slow Cooker Succotash image

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Provided by Sharon123

Categories Beans

Time 5h20m

Yield 8-10

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or 1 (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

Steps:

In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
Note:.
This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8

AL'S SUFFERIN' SUCCOTASH

Al's Sufferin' Succotash image

A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal.

Provided by ALGHJR

Categories Side Dish Vegetables Corn

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter

Steps:

In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 25.5 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 665.4 mg, Sugar 6 g

SUFFERING SUCCOTASH

Suffering Succotash image

This is from the old TBS show "Dinner and a Movie". The hosts made this while watching the movie "Better Off Dead". It's pretty tasty but makes a LOT, so be sure you're really hungry when you make this!

Provided by Chilicat

Categories Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 ears fresh corn
1 onion, diced
2 bell peppers, diced
2 cups baby lima beans (fresh or frozen)
3 large ripe tomatoes, cut into quarters
4 boneless skinless turkey thighs
salt and pepper
4 tablespoons flour
4 tablespoons olive oil
1/2 teaspoon fresh sage, finely chopped
1/2 cup sherry wine
2 cups chicken broth or 2 cups turkey broth
1 lemon, cut into quarters

Steps:

Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.

Nutrition Facts : Calories 284.7, Fat 8.3, SaturatedFat 1.3, Sodium 231.3, Carbohydrate 35.3, Fiber 6.6, Sugar 6, Protein 8.1

Tips:

For optimal flavor, use fresh or frozen corn and lima beans. If using canned vegetables, be sure to drain and rinse them well before adding them to the crock pot.
Feel free to customize the vegetables in this recipe to your liking. Some other great options include green beans, peas, or diced carrots.
If you like a thicker succotash, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot in the last 15 minutes of cooking.
For a smoky flavor, add a teaspoon of liquid smoke to the pot along with the other ingredients.
Serve sufferin' succotash as a side dish with grilled or roasted meats, or as a main course with a side of cornbread or biscuits.

Conclusion:

Sufferin' succotash is a classic Southern comfort food dish made with lima beans, corn, and tomatoes. It's packed with flavor and easy to make, especially in a crock pot. The next time you're looking for a simple and satisfying side dish, give this recipe a try.