Best 10 Super Bowl Indiana Succotash Recipes

INDIANA-STYLE SUCCOTASH

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.

SHEET-PAN TROUT AND SUCCOTASH RECIPE | EPICURIOUS

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Line an 18x13" rimmed baking sheet with foil. Lay trout open like a book, skin side down and alternating head-to-tail next to each other on one half of pan. Sprinkle flesh with Old Bay, then dot with half of butter. Arrange lemon slices over.
• Drape a long (about 30") piece of foil crosswise over other half of pan. Toss together corn, green beans, tomato, salt, and remaining butter on foil. Fold edges up and over to create packet; pinch edges closed.
• Roast until trout is opaque and cooked through, about 10 minutes. You want to check the thickest part of the flesh-if you need to lift a lemon to look at it, do so, and continue roasting until it's totally opaque.
• While fish is cooking, whisk mayonnaise, lemon juice, and pepper in a small bowl until smooth.
• Divide trout and succotash among plates. Serve with mayonnaise sauce alongside.

SUPER BOWL INDIANA SUCCOTASH

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

Steps:

• Carefully slice kernels from corn using a sharp knife.
• Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
• Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

SUPER BOWL MINI PIZZAS

Steps:

• Lightly grease a baking sheet.
• Slice dough crosswise into 12 pieces.
• Place on baking sheet and press each out to a 4-inch round.
• Divide sauce, mozzarella,and other toppings among pizzas.
• Set aside 30 minutes to rise slightly.
• Preheat oven to 450 degrees F.
• Bake pizzas until crust has browned and cheese is melted and bubbly.

SUCCOTASH

Steps:

• Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
• Add beans and cook, stirring occasionally, 5 minutes.
• Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
• Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

SUCCOTASH

Steps:

• Boil lima beans in salted water for 5 minutes or until tender.
• Drain well.
• Melt butter in saute pan over medium low heat.
• Add onions, beans, corn and tomatoes.
• Saute, stirring often for approximately 5 minutes.
• Add salt and pepper to taste.
• Serve hot.

SUCCOTASH

Steps:

• Prepare lima beans according to package directions; drain.
• Put corn in the container of a food processor and pulse 8-10 times or until coarsely chopped In a large saucepan, melt butter over medium heat.
• Add flour and stir until smooth; continue cooking and stirring constantly for 1 minute.
• Add sugar, salt, and pepper.
• Gradually add milk, stirring until smooth.
• Add corn; continue cooking and stir often for 12 to 15 minutes or until corn is tender and mixture is thick.
• Stir in lima beans.
• Serve immediately and top each serving with crumbled bacon if desired.

INDIANA SUCCOTASH

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.