Homemade Creamy Succotash Recipe
This is a southern vegetable specialty which I was first exposed to while cooking at Brennan’s of Houston. For whatever reason, it was not a major dish in my extended family. Perhaps it’s not as common in Texas. However, it would very much appeal to the Houstonion restaurant-goer of today, being comprised of a medley of familiar garden vegetables sauteed and then simmered in cream.
Some modern recipes for succotash call for using only butter (in copious amounts) or possibly making a butter sauce around the succotash. This can be lovely but especially the butter sauce method does not make for especially nice leftovers. Regular creamy succotash can be warmed up and served left-over, or perhaps incorporated into something like cornbread custard.
There is no particular reason to make this ahead of time, but as noted above, it can be cooled, refrigerated for a few days, and then reheated. It may be garnished with crumbled bacon, if bacon was rendered for cooking fat, or lardons of bacon may be left in the mixture from the beginning, as you like.
Makes enough for 4-6 people, roughly a litre.
Equipment:
• large skillet
• heatproof spatula or wooden spoon
Ingredients:
4 ears corn on the cob ~3 cups
2 cup green beans cut to 1” lengths; or baby lima or field peas
1 cup okra sliced
1 cup onion diced
1 cup grape tomatoes halved
1⁄4 cup parsley chiffonnade
4 slices bacon optional; render for cooking fat
1/4 cup heavy cream optional
Procedure:
1. If rendering bacon, start that first, early. Use the cooking time to cut all the vegetables.
2. If using fresh green beans, they need the most time to cook, so clean and cut them first and get them into the skillet over medium-high heat.
3. Slice the kernels off the corncobs, and add them to the green beans.
4. Wash and slice the okra and add it.
5. Dice and add the onion.
6. While things are cooking, get parsley and tomatoes cut.
7. Once everything is starting to soften and perhaps onion or corn are starting to show a tiny bit of color in the pan, add the cream, and any other optional adjuncts such as cheese.
8. Allow the cream to thicken around the vegetables some, possibly up to 5 more minutes of cooking.
9. Once the cream around them has come to an attractive consistency, serve and enjoy.
10. Optionally garnish with crumbled bacon if you’re using some and it wasn’t left in the mixture from the beginning as lardons.
11. Allow any remaining succotash to cool completely, then store in a tightly-lidded container in the fridge for up to a week.
Music:
Squash Summer Succotash Recipe
Turn those yellow squash from the garden into a delicious summer succotash side dish. Fresh squash, zucchini, lima beans and onions are seasoned with crispy bacon and creamy butter.
Printable Recipe:
#succotash #squash #squashrecipes #yellowsquash #summersquash #summerrecipes #summerrecipe #summerrecipes #summerecipe #summer_recipes #summersidedish #simplesummersidedish #zucchini #zucchinirecipe #zucchinirecipes
Why Do Southerners Keep This Recipe A Secret??? | Succotash Recipe
Get ready for a flavor-packed, vibrant dish that's perfect for any occasion! In today's video, I'm sharing this amazing succotash recipe, combining fresh and frozen veggies, herbs, and BACON! Trust me, you don't want to miss my take on this classic Southern dish.
Don't forget to like, comment, and subscribe for more delicious home cooking videos! Let me know in the comments if you tried this recipe and what other dishes you'd like me to explore. Happy cooking! ????????️
If you enjoyed this video, please donate to help me make more! Thank you!
**PATREON:
INGREDIENTS
• 1 medium sweet onion, small dice
• 1 green bell pepper, small dice
• 8-10 fresh garlic cloves, minced
• ¼ lb bacon, diced
• 1 ½ cup frozen or fresh okra, diced
• 1 cup frozen or fresh lima beans
• 1 cup frozen or fresh sweet corn kernels
• 4-5 scallion, white and greens separated & thinly sliced
• few sprigs fresh thyme
• 10-15 cherry tomatoes, halved
• 1 tbsp Chef Ange Base Seasoning -
• ½ tsp smoked paprika
• 1 tsp white wine vinegar
• 2 tbsp butter
• a few fresh basil leaves, thinly sliced
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
Don’t forget to click SUBSCRIBE and click the NOTIFICATION BELL to see when my newest video drops! New easy recipes, cooking tips and super important kitchen skills videos every week!
If you liked watching this video, please leave a COMMENT, click LIKE and SHARE on your social accounts! It’s the nicest thing you can do to say thank you to me for making these videos!
Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
#succotash #easyrecipe #chefange
INSTAGRAM:
For Business Inquiries: AngeloLTodaro@gmail.com
Silver Dollar City's Succotash Skillet - OFFICIAL RECIPE
Here's the official recipe for how to make Silver Dollar City's Succotash Skillet, provided by the park to Theme Park Insider's Social Distancing Kitchen! RECIPE:
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
How to make Fresh Succotash Corn Lima Bean Side Dish Recipe
How to make Fresh Succotash Corn Lima Bean Side Dish Recipe:
INGREDIENTS:
2 cups fresh lima beans
2 cups fresh cooked corn
2 tbsp. butter
pinch salt and black pepper
Cover lima beans with water. Bring to boil, reduce to simmer and cook for 15-20 minutes until tender. Drain.
Cook corn on the cob for 10-13 minutes in boiling water. Cool and cut corn from cobs.
Add corn to lima beans, butter and salt. On medium heat cook for a couple minutes until butter melted and heated through.
Enjoy.