Best 2 Yellow Ears And Black Eyes Succotash Recipes
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Embark on a culinary journey to the heart of Native American cuisine with succotash, a delectable dish brimming with fresh summer bounty. This Native American dish has undergone a transformation over time, embracing diverse regional interpretations. Our collection of succotash recipes pays homage to this rich heritage, offering a symphony of flavor combinations that celebrate the harvest's best. From the classic three sisters' succotash, which harmonizes corn, beans, and squash, to variations that introduce okra, zucchini, or even wild rice, each recipe promises a unique taste experience. Whether you prefer a traditional preparation or a contemporary twist, our curated selection caters to every palate. So, gather your loved ones, savor the taste of tradition, and revel in the delights of succotash, a dish that embodies the spirit of America's culinary tapestry.
SWEET & SOUR BLACK-EYED PEA SUCCOTASH
Steps:
- Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
- Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.
SUCCOTASH WITH SAUSAGE AND SHRIMP
Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Provided by Vallery Lomas
Categories salads and dressings, vegetables, main course, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
- While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
Tips:
- For the best flavor, use fresh, ripe vegetables. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
- If you don't have any fresh herbs, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
- If you want a vegetarian version of this succotash, you can omit the bacon. You can also add other vegetables, such as zucchini, squash, or bell peppers.
- This succotash is a great side dish for grilled or roasted chicken, fish, or pork. It can also be served as a main course with a side of bread or rice.
Conclusion:
Succotash is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up fresh summer vegetables, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy side dish, give succotash a try.
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