Best 9 Zesty Succotash Recipes

CHEF JOHN'S SUCCOTASH

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.

BEST-EVER SUCCOTASH

Steps:

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

CHILE-DRESSED SUCCOTASH

Steps:

• Make the chile vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalapeño and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash.
• Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the chile vinegar as you like, then serve.

SPICY SUCCOTASH DIP

Steps:

• Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly.
• Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly.
• Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired.
• Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip. Serve with dippers such as blue corn tortilla chips and vegetables.

CREAMY SUCCOTASH

Steps:

• In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

GRILLED ZUCCHINI SUCCOTASH

Steps:

• Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
• Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

BIG BOWL WITH SPICY BROWN BEAN, SQUASH AND CORN SUCCOTASH

Steps:

• Set a strainer or colander over a bowl and drain beans. Set broth aside to use for moistening the succotash.
• Heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add squash and salt to taste. Cook, stirring, until squash begins to soften and look translucent, 3 or 4 minutes. Add garlic and corn. Cook for about 4 minutes, stirring often. Add minced chile pepper and season with salt and pepper. Add beans and about 1/2 cup bean broth and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be a little more moist, stir in more bean broth, or just hold the bean broth and spoon directly over the bowls. Stir in cilantro and remove from heat.
• Spoon grain of your choice into 6 wide or deep bowls. Top with the succotash. Moisten with more bean broth. Sprinkle queso fresco or feta on top, garnish with cilantro, and serve.

SUCCOTASH

Steps:

• Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
• Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
• Serve succotash with bacon crumbled over.

ZESTY HOMEMADE SPAGHETTI SAUCE

Steps:

• In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
• In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
• Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.