SUCCULENT SLOW COOKER SUCCOTASH
From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.
Provided by Sharon123
Categories Beans
Time 5h20m
Yield 8-10
Number Of Ingredients 16
Steps:
- In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
- Note:.
- This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
- For Vegetarian option use Vegetable broth.
Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8
SUCCOTASH SOUP
Bacon is the key ingredient in this savory combination of lima beans, corn, and tomatoes. I used a crockpot but it could easily be adapted to the stovetop.
Provided by Marla Swoffer
Categories Pork
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans for ten minutes.
- Drain, rinse and drain again.
- Layer bacon on bottom of crockpot.
- Pour beans on top.
- Pour tomatoes (with juice) and corn (with juice) on top.
- Break up tomatoes if they're whole.
- Add broth and water.
- Cook on high for 3-4 hours (or low for 6-8 hours).
- Stir and serve.
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