Best Sufferin Succotash Crock Pot Recipes

SUCCULENT SLOW COOKER SUCCOTASH

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.

AL'S SUFFERIN' SUCCOTASH

Steps:

• In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

CREAMY SUCCOTASH (CROCKPOT)

Steps:

• 1. Rinse the dry beans.
• 2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
• 3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
• 4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

SUFFERING SUCCOTASH

Steps:

• Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
• Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
• Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
• Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
• Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
• Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
• Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
• Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.