Best Southern Succotash Recipes
SUPER EASY SOUTHERN OKRA SUCCOTASH
This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!
Provided by Chief Jack
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add the first six items to a sauce pan and heat covered.
- Add the frozen okra and heat covered, on low, until it's hot and just tender.
- Add the salt and pepper to taste and serve.
Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8
GRILLED SOUTHERN SUCCOTASH PASTA SALAD
Provided by Damaris Phillips
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat.
- Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.
- Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.
- In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.
- Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.
SUSAN'S SOUTHERN SUCCOTASH
There are a lot of succotash recipes out there, but I didn't see any like my mother and daddy used to make. Sometimes I think my mother learned a lot of her cooking from my father and his sisters. He was older, 32, when they married, and she was a new high school graduate! Hadn't had time to learn to cook yet. But his mother and...
Provided by Susan Feliciano
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. Cook lima beans until tender. Drain. Drain and rinse corn.
- 2. Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
- 3. If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.
GRILLED SOUTHERN SUCCOTASH PASTA SALAD
Number Of Ingredients 0
Steps:
- Prepare a grill for medium-high heat.Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears.Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil.Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil.In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed.Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 428
SOUTHERN SUCCOTASH
At the end of the summer, we search our garden for the last few remaining vegetables and add them to this salad. This dish nicely pairs with corn, beans and seasonings.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, saute onion in oil until tender. Add peppers and carrots; cook for 2 minutes. Blend in flour, sugar and salt. Gradually add water and vinegar, stirring constantly. , Bring to a boil; boil for 1 minute. Add corn and beans. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat. Add the ham, chives and lemon-pepper; toss. Serve warm or chilled.
Nutrition Facts :
NO-BEAN SOUTHERN SUCCOTASH
I know a lot of cooks use lima beans in their succotash. I've never been fond of it made that way, so I've altered my grandmother's succotash recipe. Note: You don't have to simmer this, but I do for better flavor. If you only warm it you will get better coloring, but the flavor won't be as good. Also, feel free to add more seasonings.
Provided by Meshka
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
- Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
- Heat until simmering, then simmer for 10 minutes.
- Eat as is or over rice.
Nutrition Facts : Calories 79.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1195.3, Carbohydrate 18.8, Fiber 3.5, Sugar 8.3, Protein 2.5
SOUTHERN SUCCOTASH
Number Of Ingredients 7
Steps:
- 1. Melt butter in medium skillet over medium heat. Add bell pepper cook and stir 1 minute.2. Add all remaining ingredients mix well. Cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 160 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 200 mg 8% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 5 g 20% * Sugars: 3 g * Protein: 6 g * Vitamin A: 20% * Vitamin C: 35% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
SOUTHERN SUCCOTASH CAT'S STYLE
I love succotash but don't really like lima beans! So I tweaked the classic old fashioned way and came up with my own version. My husband really liked it this way and I must say it was a huge success! You may also add smoked ham or country ham to this dish if you desire ( the picture has smoked ham in it - it was my second time making it and I added the smoked ham - wonderful addition!) Family tested and family approved.
Provided by cathy tate @cathylynne29
Categories Vegetables
Number Of Ingredients 11
Steps:
- Place butter peas, thyme, onion half and garlic clove in a medium sauce pan and cover with water. Bring to a boil ; reduced heat to medium and simmer, stirring occasionally 20 minutes or until tender. Drain beans, reserving liquid; discard onion, garlic and thyme.
- Saute diced onion in hot oil in large skillet over med-high heat until tender. Stir in corn and honey; cook stirring consistinately until corn is tender about 5 minutes. Stir in beans, chives and 1/2 reserved liquid. Cook approximately 5 minutes, stirring occasionally. Stir in butter and salt and pepper to taste.
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