4 Succotash Recipes
Easy Succotash Recipes
Succotash isn't something I hear much about anymore. When I was growing up, I recall hearing the word more. It really is a great side dish recipe that is healthy. Here are four different and easy recipes you can try, and really they are very familiar to each other. I will save my favorite recipe for last. This could be a great way to mix up your regular meals that rotate in your household. I think it is great served as a side dish to fish, or any meal that has meat really.
Succotash Recipe #1
2 cups of lima beans, fresh, or 1, 1 pound can. (I prefer the fresh lima beans.)
1 1/2 cups of corn (or one 12 ounce can)
2 Tablespoons butter or margarine
1/2 cup of light cream
Seasonings of choice, salt, pepper, dash of cayenne pepper, etc.
If using canned beans and corn, drain those first. Combine all the ingredients, season to your liking, and heat through. This recipe serves about 6.
Succotash Recipe #2
Succotash in a Pressure Cooker or Canner
Four cups of shelled lima beans
Six to eight medium ears of fresh corn, cut from the cob
Optional, cream, butter, or pimientos or red pepper
Seasoning to taste (reserve salt for when canning)
Wash and drain the lima beans. Put the corn and beans into a pan or kettle. Add four cups of water and bring to a boil. Cook the beans and corn for five minutes.
Pack the vegetables into jars while still hot. Leave one inch of space at the top of the jar. It is recommended to add one quarter teaspoon of salt at this point to each jar. Pour in boiling liquid, making sure to still leave one inch of space at the top of the jar. Adjust the lids. Process in pressure canner or cooker at ten pounds of pressure (pints) for 55 minutes. If in quarts, 85 minutes. This recipe makes about four pints worth of succotash.
For serving, the recipe I found said to wait to taste until you heat through, and add some margarine or cream at this point. Two tablespoons of butter would be good, and up to one half cup of light cream. The pimiento is something people add that brings a lot of color to the dish, and another option is red pepper. The red pepper is my favorite option there.
Succotash Recipe #3
One cup of fresh cooked corn
One cup of fresh Lima beans or finely chopped green beans. (I like the idea of using half of both)
Two Tablespoons of butter
1/2 teaspoon of salt
1/8 teaspoon of fresh paprika
Fresh chopped parsley
Combine all ingredients and then heat through in a double broiler. Make sure you aren't putting the ingredients in the water, just over the water.
Succotash Recipe #4 - My Personal Favorite
I like this recipe a little bit more than the others, and seems somewhat updated compared to older recipes, in my opinion.
Two Tablespoons of extra virgin olive oil.
One red onion, diced
Two cloves of chopped garlic, or equivalent (like jarred, refrigerated garlic, or a couple dashes of powder, etc.)
Two different colored bell peppers, chopped up. I like to use yellow and red, as they are sweeter and add so much color.
1 1/2 cups of fresh green beans chopped
2 cups of corn, fresh or frozen is best. Canned is alright, but not as good.
1 can of butter beans or Lima beans (or equivalent in fresh beans)
Salt, pepper, fresh leaf parsley
Directions: In a skillet, over medium to high heat, add oil, garlic, onion and peppers. Sauté the peppers stirring frequently for about five minutes. Add green beans and cook for about 4-5 minutes longer. Add Lima or butter beans and heat them through for one or two more minutes. Season with salt, pepper and any other spices. Stir in the flat leaf parsley.
*One little note of interest, is that they served a succotash with fish at a Presidential Luncheon not long ago. I thought that was so interesting, and it sounded really good!