Best 3 Super Succotash Recipes

**Succulent Succotash: A Symphony of Freshness, Nostalgia, and Versatility**

Embark on a culinary journey with our superlative succotash, a classic dish of Native American origin that embodies the essence of summer's bounty. This vibrant medley of fresh vegetables, bursting with flavor and color, is a delightful symphony of textures and tastes that will leave you craving more. The tender corn kernels, sweet and succulent, mingle harmoniously with plump lima beans, their creamy texture providing a delightful contrast. Crisp bell peppers add a refreshing crunch, while juicy tomatoes infuse the dish with their captivating tang. Whether you prefer to relish it as a hearty main course, a delectable side dish, or a vibrant addition to your next barbecue, our succotash recipes offer a versatile canvas for your culinary creativity. Indulge in the traditional version, brimming with the goodness of fresh vegetables, or explore our innovative twists, such as the tantalizing smoked salmon succotash or the piquant succotash with chorizo. Each recipe promises a unique flavor profile, ensuring that every bite is a memorable experience.

Here are our top 3 tried and tested 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.

SUPER SUCCOTASH

Super Succotash image

Categories Tomato Side Sauté Thanksgiving Green Bean Lima Bean Bell Pepper Fall Vegan Simmer Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield makes 8 servings

Number Of Ingredients 13

Ingredients

2 cups baby lima beans, thawed if frozen
2 cups corn kernels, thawed if frozen
2 cups green beans, cut into 1/2-inch lengths
1 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) seeded ripe plum tomatoes
2 tablepoons olive oil
1 tablespoon unsalted butter
1 cup chopped onion
1 tablespoon minced garlic
1 cup defatted chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried
Salt and pepper, to taste
3 tablespoons chopped parsley

Steps:

1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.

SUPER SIMPLE SUCCOTASH

Super Simple Succotash image

This recipe comes from foodnetwork.com/farmhouse rules. It is Nancy Fuller's recipe. I have made this recipe a number of times now and my husband can and does eat the whole pan by himself (not in one sitting though). I have also shared this recipe with a friend and she also loves it. I'm sure you will enjoy this recipe.

Provided by Shirley Murtagh

Categories Side Casseroles

Time 30m

Number Of Ingredients 9

Ingredients

4 thick slices of bacon, chopped
1 pint of cherry tomatoes, halved or grape tomatoes halved
2 cloves of garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups) (i use frozen corn, 4 cups thawed)
2 cups of canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tbsp. red wine vinegar
kosher salt and freshly ground black pepper ( use table salt and ground pepper)

Steps:

1. Place a large skillet over medium high heat,
2. Add the bacon and cook until the fat has rendered and bacon has crisped, about 10 minutes.
3. Add the tomatoes, garlic and onions and cook until the onions are translucent (softened a bit), about 5 minutes.
4. Add the corn and cook for another 2 minutes.
5. Add the lima beans and then remove the pan from the heat.
6. Stir in the basil and red wine vinegar, season with salt and pepper. Serve
7. Serves 6

Tips:

When choosing corn, look for ears with tightly packed kernels and no blemishes.
To easily remove corn kernels, hold the ear vertically over a large bowl and use a sharp knife to slice downwards, following the cob.
If you don't have fresh lima beans, you can use frozen or canned lima beans. Just be sure to thaw frozen beans before using.
To save time, you can use pre-cooked bacon. Just be sure to chop it into small pieces before adding it to the succotash.
If you like your succotash a little spicy, you can add a pinch of cayenne pepper or chopped jalapeño pepper.
Serve succotash as a side dish or as a main course with a side of crusty bread or cornbread.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed all summer long. It's a great way to use up fresh vegetables from your garden or local farmers market. And it's also a budget-friendly meal that's easy to make. So next time you're looking for a quick and easy summer side dish, give succotash a try. You won't be disappointed!