How To make Pork And Succotash Stew
1 tb Vegetable oil
2 lb Pork butt; cut into 2" cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth 3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded & diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper - to taste PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to taste.
How To make Pork And Succotash Stew's Videos
Cooking Succotash!
How To Cook Succotash!
Old South Succotash ~ Thanksgiving Side Dish Recipe
Now is the time to start tickling your brain and planning your Thanksgiving meal. Today I wanted to share with you a side dish with pure southern roots. Old South Succotash is a blend of baby lima beans also known as butter beans here an fresh corn along with onion, bell pepper and bacon.
I did not grow up eating this dish because my mother absolutely hated Lima beans. I did not learn to enjoy the butter bean until I moved to the south. They are baby Lima beans and they are creamy and delicious. Mix them with corn and bacon and you have a satisfying side dish that will accompany any meat very well. It even stands on its own as a lovely dish for a light lunch.
I also share some history on Succotash while I make it that you may find interesting. I think knowing where our food comes from makes it all that much more delicious and meaningful!
I hope you will consider making this old south succotash for your Thanksgiving table. Give it a try while you still have time and your planning will look effortless!
I hope you try it and I hope you love it!
Happy Eating1
Get the recipe here!
Business Inquiries can be sent to:
info@noreenskitchen.com
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
Check me out on social media!
Facebook:
Twitter: @noreenskitchen
Instagram:
Google +
Read my Blog:
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2015 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
How to Make Succotash with Butter Beans, Corn, and Red Pepper
Test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
Get the recipe for Succotash with Butter Beans, Corn, and Red Pepper:
Buy our winning nonstick safe spatula:
Buy our winning nonstick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
How to Make Succotash - Real, Southern Succotash Recipe with Corn and Limas
#Succotash is a Southern classic - and for good reason. Yes it's super healthy and loaded with vegetables, but mainly because it's rich and savory and just plain delicious. Now I'm no food historian, but I believe this dish developed when great Southern cooks were gleaning a little of this, and a little of that from their gardens - not enough of any one veggie to serve on it's own, but enough that when combined magic happened. So incredibly good, and good for you - an instant family favorite. Every #GoodCook needs this in their arsenal - check it out!
Check out Patreon - the easiest way to support my channel and keep more great videos coming all the time!
Check out my cookbooks - Ground Beef Recipes at
and Happier Holidays at
======================================================
Amazon Affiliate Links: Yes, It's a paid link, but I actually use and like this stuff!
The knife:
The baking sheets:
The quinoa:
Rice Cooker - I've actually had mine so long they no longer make it. If I have to replace it I'll get this one:
================================================
Thank you very much for the support!!!
==================================================
Follow Thrillbilly Gourmet and Jan Charles on Social Media:
Facebook:
Twitter:
Pinterest:
Succotash, Best Old Fashioned Southern Recipes
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE: