How to Make Succotash

Making Traditional Succotash

Boil the fresh butter or lima beans. Combine 2 cups of fresh, shelled lima beans or butter beans and 1 teaspoon kosher salt in a large sauce pan. Cover contents of the sauce pan with water and bring to a boil. Continue to skim the surface of the water until it is clear. Partially cover the sauce pan with a lid and let the beans cook for 30 to 40 minutes. If you do not have fresh beans, you may use frozen lima or butter beans. Cook the frozen legumes as instructed on the package.

Strain the beans. Turn off the burner and remove the pot from the heat. Pour the contents of the pot into a colander to strain the tender beans. Set the cooked legumes to the side.

Shuck, clean, and cut the corn. Shuck two large ears of corn. Rub the kernels with a fresh terry cloth towel to remove the silks. Hold the clean cob vertically, placing one end on a cutting board. With a sharp knife, slice down the length of the cob to remove the kernels.

Sauté the corn and beans in butter. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, stir in the corn. Lightly season the corn with salt and pepper. Cook the corn for 1 to 2 minutes and then stir in the beans. Season the beans and corn with salt and pepper. Cook for 1 more minute.

Mix in the cream and diced ham. Sprinkle in ¼ cup diced country ham. Pour ¼ cup heavy cream over the corn-bean-ham mixture. Continue to cook until the cream has reduced, glazing the vegetables and ham. Turn off the burner and remove the succotash from the heat. Season the dish to taste and serve.

Making Vegetarian Succotash

Prep the ingredients. Before you can make the succotash, you may have to cut, mince, dice, and perhaps shell some of your ingredients. The amount of prep time required largely depends on your use of fresh or frozen ingredients. Your prep time may include: Shelling and rinsing 1 ½ cups edamame. Chopping ½ cup red bell pepper Mincing 2 cloves of garlic Shucking 3 small ears of corn and cutting off the kernels Chopping ¼ cup onion Chopping 2 tablespoons fresh parsley Chopping 1 tablespoon fresh basil

Sauté the vegetables. Pour 2 tablespoons vegetable oil into a large, nonstick skillet. Heat the oil over medium heat. Add ¼ cup red bell pepper, ¼ cup onion, and 2 cloves of minced garlic. Cook these ingredients for 2 minutes, stirring regularly. Add 1 ½ cups edamame, 2 cups corn, and 3 tablespoons white wine or vegetable stock. Cook for an additional 4 minutes, stirring frequently.

Season and serve the succotash. Turn off the burner and remove the skillet from the heat. Season the succotash with ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons fresh parsley, and 1 tablespoon fresh basil. Transfer the dish to a serving bowl and serve.

Making Slow Cooker Succotash

Combine the ingredients in your slow cooker. This slow cooker recipe requires minimal prep aside from some light chopping and measuring. Rinse and chop ¼ cup of green onion. Set the chopped green onion to the side. Open one 28 ounce can of diced tomatoes. Pour the undrained tomatoes into the slow cooker. Add 2 cups of frozen lima beans and 2 cups of corn to the slow cooker. Pour ½ cup of chicken or vegetable stock over the ingredients. Sprinkle in the chopped green onion, 1 tsp salt, 1 tsp dried thyme, and 1 tsp pepper. Stir the succotash.

Cook the succotash. Cover your slow cooker. Place your slow cooker on low and let the succotash cook for seven to nine hours. Alternatively, you may cook the succotash on high for three-and-a-half to four-and-a-half hours.

Serve the succotash. Uncover the succotash and transfer it to a serving dish. Enjoy this traditional American side dish!

Finished.

Original news source