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Spring Succotash

Spring Succotash


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Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.

Photography Credit:Elise Bauer

“Sufferin’ succotash!”

Raise your hand if you grew up with Looney Tunes on Saturday mornings. I’m guessing that these days there are more people familiar with Sylvester the cat’s oft-uttered exclamation than there are those who have actually tried the dish.

If you are unfamiliar with succotash, according to the The Story of Corn by Betty Fussell, the word “succotash” is derived from a Narragansett Indian word for “boiled corn kernels”. And indeed, corn is the central ingredient in this dish. Usually succotash is a combination of corn and lima beans.

But if you make it in the late spring, when the first corn comes into the market, and fresh fava beans are on sale, you can make a spring version of this classic recipe that’s terrific.

We decided to make a hearty version of succotash with some diced ham, and add a Mediterranean touch by using olive oil and a little lemon. Mint adds a bright flavor to the dish. We used fresh corn in this recipe, but you could use frozen corn.

Fava beans are available at many farmer’s markets or at high-end supermarkets. They require some work to process, but it’s worth it. If fava beans are not available, you can use peas to stay with the spring theme, or use lima beans for a more traditional approach.

Did I mention how good this is? Trust me, it’s good. It’s one of those “you should make this” dishes. I practically ate the whole batch.

Spring Succotash Recipe

Ingredients

  • 4-5 tablespoons extra virgin olive oil
  • 2 cups shucked and shelled fava beans* (can substitute fresh or frozen lima beans or peas)
  • 2 cups corn (fresh or frozen)
  • 2 cups diced ham (check ham ingredients for gluten-free if cooking gluten-free)
  • 2 diced carrots
  • 2-3 chopped spring onions
  • 2 tablespoons chopped mint or parsley
  • Juice of a lemon
  • Salt to taste

* To get 2 cups of shelled fava beans, start with 3 lbs of whole fava beans. Working over a large bowl, remove the outer shell by bending a pod near one of the beans, cracking the pod and then squeezing the bean with your fingers to shoot it into the bowl. Once you have filled your bowl, take the beans and boil them in salted water for 5 minutes. Shock them in ice water to preserve their bright green color. Then peel off the outer peel of the bean.

Method

1 Sauté carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan – large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.

2 Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.

3 Add the fava beans, which already have been blanched, and cook for one more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.

4 To serve, toss in the mint and serve hot or at room temperature.

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Farmhouse Succotash Recipe

I guess “Family Reunion” sounds better, huh?

I am sharing the dish I took last year….

Italian-Style Farmhouse Succotash

Italian-Style Farmhouse Succotash by The Everyday Home

I come from a long line of fabulous Southern Cooks.

My grandma and my Mama taught me all they knew.

Each family member is kinda known for a particular

recipe which they are “expected” to bring.

My Grandmother always made her famous homemade

Chicken Salad, among many dishes.

My Mama is the Collard Queen and

the official Banana Pudding Expert.

Italian-Style Farmhouse Succotash by The Everyday Home

My Aunt is known for her Corn Pudding.

Another Aunt makes the best Fried Chicken.

I have an Uncle who always brings

And then….there is Verna Lee.

Italian-Style Farmhouse Succotash by The Everyday Home

You never know what to expect from Verna Lee.

The best way to describe her is to imagine someone

with severe ADD – in the Kitchen.

sure her dishes start out with good intentions –

and ingrediens – but somewhere along the way she

adds the “Verna Lee” ingredient of disaster and it

all goes down hill from there.

Italian-Style Farmhouse Succotash by The Everyday Home

The names of her dishes always sounds like

a Stew Pot of Mix-matched Ingredients.

Last year – she proudly proclaimed her dish

“Chicken, Bologna, Green Pea Casserole” to be

And she wasn’t happy until every single person

had tried it. Even if she had to force feed you.

Then, you HAD to tell her how amazing it tasted,

even if you were trying not to gag.

Italian-Style Farmhouse Succotash by The Everyday Home

Last year, I made this Italian-Style Farmhouse Succotash

and added cooked and cooled Cheese Tortellini .

(a wonderful edition, by the way)

Verna Lee asked what my dish was.

“It’s an Italian-Style Farmhouse Succotash, Verna Lee.”

“Eye-tal-yun? They eat lima beans over in Eye-talia?”

“I’m not sure about lima beans, but I’m sure they

“Hmmm…” she said looking it over questionably.

(I don’t recall Verna Lee ever telling someone something looked

“Well, I don’t know what all that stuff is in there,”

“Well,” I explained, “It’s a basic Southern Succotash

with a few changes and a few extra ingredients

like artichoke hearts and feta cheese.”

Italian-Style Farmhouse Succotash by The Everyday Home

“F-E-T-A cheese,” I said slowly.

“Never heard of it,” she said rather haughtily and added,

“I don’t know about any Fatta cheese, but I would

have added pineapple and bologna.”

“Thanks, Verna Lee. I’ll try that next time.”

Italian-Style Farmhouse Succotash by The Everyday Home

We are all anxious to see what Culinary Delight

Verna Lee brings this year. -D

I am so happy to be joining five other ladies today for

Farmhouse Friday.

I know you will love what these amazing ladies have

to share for this event. Please click over to visit

I wanted to share an amazing new item we were

all gifted with for this month’s event.

We each got to choose a beautiful product from

fine, handcrafted kitchenware.

Ultimate Spatulas by Polder’s Old World Market

My package arrived and I immediately tore into it.

I have a passion and love affair for wood spoons of all

kinds. So imagine my delight when I saw this…

Cherry Cookie Spatula by Polder’s Old World Market

I chose the Cookie Spatula made of Cherry.

I am not a huge baker, so you’re probably wondering

why I chose a Cookie Spatula.

I think it will have soooo many uses, much more

than cookies. I also loved how beautiful it was.

Cookie Spatula in Cherry by Polder’s Old World Market

Poulder’s Old World Market is offering 35% off all sets

and collections through the end of May.

(Please make sure you check out the other Blogs above to

see what item they chose and are displaying.)

BUT, I have an ever LARGER surprise.

Polder’s is giving away a $350 Gift Certificate.

Can you believe that? How amazing generous, right?

Just use the Rafflecopter Widget below to enter to win.

I had to share one more thing with you.

My newest find from Marshall’s.

I hadn’t planned on buying them, but when I saw them I

knew they needed a place of honor in my kitchen.

My newest salt and pepper cellars.

I just adore the tine little hen on top of the wood lids.

And I love that they hold a lot of salt and pepper plus have

a wide opening for me to grab a “pinch” or a “dash.”


Cherokee Style Succotash

This easy and nutritious bean and corn stew is initially a Native American dish. Succotash comes from an Indian word meaning corn. Now it is a staple in many parts of North America and is also popular in South America.

The original dish is made with lima beans but it can be also made with dried beans.

In my recipe, I have used black beans. Corn is always used. Anyway, there are many variations of this stew, some of which even include beef, pork or chicken.

it can be a side dish, a starter, a vegetarian main dish or even a salad.

Ingredients

  • 2 cups of Lima, kidney or black beans, cooked in advance
  • 2 cups of corn, cooked
  • 1 cup of julienned bell peppers, 3 colours if available
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 fresh tomato, finely diced
  • 2 or 3 tbsp of olive oil
  • 2 sprigs of fresh thyme & 2 stalks of spring onions, finely chopped
  • 1/2 tsp of black pepper and 1 pinch of chili powder (optional)
  • Salt, to taste

Method

Step 1

Heat the olive oil in a skillet then add the garlic and the onion. When the onion is slightly coloured, add the peppers and the tomato, followed by the corn and the beans.

Step 2

Incorporate the herbs and spices, mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm or at room temperature.


Creamy Southern Succotash

Succotash is far more popular in the South even though the word comes from Northern Indigenous peoples. The word comes from the Narragansett word msickquatash, which means "a dish of boiled or stewed corn."

A typical classic succotash contains corn and lima beans. Just before the dish is ready, butter is added along with some milk or cream.

Click Play to See This Creamy Succotash Recipe Come Together

This lima bean and corn succotash is a creamy mixture of fresh and frozen vegetables with heavy cream and complementary seasonings. In this version, butter is used to sauté the onions and peppers, but salt pork, pork belly, or bacon are frequently used in the dish. Feel free to cook some bacon or diced salt pork and cook the onions in that fat instead of butter. Add the crispy bacon or salt pork pieces to the succotash as a garnish. Some other vegetables common in succotash include sliced fresh okra, pimentos, cut green beans, or other kinds of cooked beans.

The dish is an excellent side dish that is special enough for a holiday feast, yet easy enough to fix and serve any day of the week. This recipe makes a generous batch, enough for 6 people, and it is easily scaled up for a party or potluck.


Recipe Summary

  • 1/4 cup olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 medium onion, cut into 1/4-inch dice
  • 2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
  • 2 medium zucchini, seeded and cut into 1/4-inch dice
  • 2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
  • 3 cups fresh or frozen corn kernels (4 ears)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon coarsely chopped fresh sage
  • 1 tablespoon picked fresh thyme leaves

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.


Recipe Summary

  • 2 cups fresh lima beans
  • ½ small yellow onion
  • 4 fresh thyme sprigs
  • 1 garlic clove
  • 3 uncooked bacon slices
  • 1 medium-size sweet onion, chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 1 pt. cherry tomatoes, halved
  • 2 tablespoons unsalted butter
  • 1 tablespoon red wine vinegar
  • 1 ½ tablespoons chopped fresh dill
  • 1 ½ tablespoons chopped fresh chives

Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.

Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.

Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.


Spring Succotash - Recipes

Thanks to my exceedingly talented friend Suzanne, things are going to be looking much different (and better!) around here. She has taken some stunning photographs and is working up a more functional template, as well. Now on to the overdue entry:

I generally love to go to the grocery store. I love wandering through the aisles, picking out just what I need, and perusing any new and exciting products that catch my eye. But sometimes? Sometimes the grocery store makes me want to cry. When I can't find something I really, really need (read: want) at my regular market, I become a petulant, pouty child. When I can't find what I want at a second grocery store? Well, I become downright angry.


The source of my ire? Fava beans, and the lack thereof in North Knoxville. I am nearly sure that The Fresh Market, or maybe even Earth Fare, has the little devils, but I was in a hurry and there was no time to truck across town. And so, I had to settle for Lima beans. Lima beans! I was despondent.

Luckily, the other vegetables in this tribute to Spring flavors were crisp and perfect, and almost made up for the disappointing Limas. Next time, I'll just leave them out if I can't find favas. The "bruschetta" is just heartbreakingly simple and delicious, especially on a slice of fresh brioche. This vegetable-heavy plate makes it a perfect candidate for SweetNick's ARF/5-A-Day weekly event, so check it out on Tuesday for a swell round up of healthy recipes.


Spring Succotash
adapted from Martha Stewart's Healthy Quick Cook
serves 3-4

1 smallish red pepper, chopped
.5 cup fava beans (about 10 pods)
2 ears of corn, kernels cut off
1 shallot, chopped
.5 English cucumber, sliced into half-moons
olive oil
sea salt
freshly ground pepper
fresh tarragon, chopped

Heat some olive oil in a large non-stick skillet over medium-low heat. Add the shallot and cook until soft, but not browning, 3-4 minutes. Raise heat to medium, add the corn, pepper, fava beans, and cucumber, saute for 5 minutes. Season with salt and pepper, and stir in the tarragon. Cook 1-2 minutes more, until you reach desired doneness (some people like things a bit crunchier than others). Serve warm, cold, or at room temperature.


Cherry Tomato Bruschetta
serves 2
2 slices brioche
handful small cherry tomatoes, halved
olive oil
sea salt
freshly ground pepper
goat cheese crumbles*
fresh basil

*I used some grated Parmesan for Chris, who is not a goat cheese enthusiast.

Toss the halved tomatoes in a drizzle of olive oil, and a good sprinkling of salt and pepper. Set aside.


Toast the brioche until golden and crunchy. Immediately crumble the goat cheese over the warm bread, let sit for 30 seconds. Spread the now softened cheese just slightly to adhere to the toast, then top with tomato mixture. Sprinkle a chiffonade of fresh basil over the top, and serve. This is wonderful with a small salad as a light lunch, as well.


I served these lovely sides with some lemon roasted trout, recipe to come in the next entry. Spring is finally here, people, it's time to celebrate!


Recipe Summary

  • 2 cups fresh shelled butter or lima beans
  • Kosher salt
  • 2 larges ears fresh corn (about 2 cups)
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • ¼ cup heavy cream
  • ¼ cup minced country ham

Place butter beans in large saucepan. Cover with water add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.

Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.

In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.

Add cream and ham. Cook just until heated through and slightly reduced. Season to taste. Makes 8 (1/2 cup) servings.

If fresh beans are not available, substitute 2 cups frozen baby lima beans. Cook beans according to package directions.


Very Long Drive Down 95 Succotash

(By Liz Clifford, chef/partner, Dunharrow Concepts, Richmond, Virginia)

Clifford’s favorite succotash recipe combines flavors from different areas of the East Coast (hence the titular reference to Interstate 95, which runs from Miami, Florida to the U.S.-Canada border in Maine. “While the version [of succotash] I make now is influenced by my time in Richmond (and delicious Hanover County tomatoes), I still keep an eye out for fresh cranberry beans [a common New England produce item] every August,” Clifford says of her geographic-hybrid succotash recipe.

Ingredients:

  • Kernels from 6 ears of sweet corn
  • 1 medium sweet onion, julienned
  • 6 cloves garlic, minced
  • 8 tbsp butter (one stick)
  • 6 oz salt pork (Clifford says that “a chunk of slab bacon also works”)
  • 2 lb fresh cranberry beans (Clifford says that “any fresh shell bean will do, and canned will work in a pinch”)
  • 2 cups cherry tomatoes, sliced
  • 2 tbsp fresh basil, roughly chopped
  1. Melt half the butter in a large wide-bottomed saucepan over medium heat.
  2. Add the onions and garlic to the butter and sweat until they are just beginning to color. Add the salt pork or bacon and allow it to color and release some of its fat.
  3. Add the corn and cranberry beans and saute for about 10 minutes, until the onions become golden brown.
  4. Add enough water (stock or broth, if you have it on hand) to barely cover the beans. Add the rest of the butter. Bring to a gentle simmer and cook uncovered for 10-15 minutes, until the beans are cooked through.
  5. Remove the salt pork from the pan and stir in the cherry tomatoes. Season with salt and pepper and garnish with basil.

The One Vegetarian Recipe Every Southerner Has In Their Back Pocket

I love cooking with vegetarians—they have an eye for vegetables that I can only dream of having, and they come alive in the kitchen during spring and summer. Shortly after moving to Birmingham, I went to a farmers market with a new vegetarian friend the narrow aisles in the open sun were bustling with an energy that only meant one thing: new produce. My friend can spot the "good stuff" a solid 50 feet away, and he shows no remorse in snagging the last of whatever looks best. By the time I made it through the crowd, his arms were full of fresh ears of corn, a couple bags of green beans and okra, and a few stray zucchini sticking out in every direction. To my look of confusion, he responded with a grin: "Succotash."

WATCH: How to Make Classic Succotash

Since then, my respect for a flavorful bowl of steaming succotash has only grown. In the South, many of our most beloved recipes are vegetarian (fried green tomatoes, slow-cooked green beans, mac and cheese, etc.), but succotash is a humble dish that elevates an abundance of summer produce and has made its way to Southern tables for more than 300 years. A gift from Native Americans to early settlers laboring to survive in the New World, succotash is truly American. Centuries of our country&aposs cooks have added this and that to their own iterations, every region claiming succotash as its own.

Traditionally made with lima beans, onion, corn, okra, and fresh herbs, succotash is a delicious cooked mixture of vegetables, peas, and whatever else is on hand. It can serve as a side or as the main component of a meal, being both flavorful and packed with filling vegetables. Because the dish is so versatile, you can skip the ingredients you don&apost like (my vegetarian friend substitutes mushrooms for meat), and it can accomodate those veggies in your fridge that probably need to be cooked—like, yesterday. In addition to being immensely practical and easy on your budget, it can also be an elegant way to draw attention to a precious crop of field peas or heirloom corn. Whether you need to throw together a filling dinner for a surprise vegetarian guest or you want to prepare a nutritious and impressive meal for some close friends, look no further than this celebrated dish simmering the best of our harvest with the best of our traditions.


Watch the video: Spring break on the on the fireSakata (June 2022).


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