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succotash

(3 ratings)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

This recipe comes from my Bobby Flay Cooks American cookbook. It's a delicious succotash that makes for a great side. I sometimes eat it for lunch or as an appetizer, too! Enjoy!

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For succotash

  • FOR THE BEANS:
  • 1 lb
    shelled fresh lima (butter) beans - or thawed frozen beans
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
    kosher salt
  • FOR THE SUCCOTASH:
  • 2 Tbsp
    unsalted butter
  • 1 lg
    onion, peeled and finely diced (i like using a sweet onion for this)
  • 1/2
    red onion, peeled and finely diced
  • 1 lg
    red pepper, cored, seeded, and finely diced
  • 2 clove
    garlic, finely chopped
  • 1 c
    fresh corn kernels (use thawed frozen corn in a pinch)
  • 1/2 c
    heavy cream
  • few dash
    hot sauce of your choice
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 c
    fresh parsley, finely chopped

How To Make succotash

  • 1
    Beans: Cook the beans by putting them into a large pot with the butter and salt, covering it with water. Put a lid on the pot and bring it to a boil. Cook them over med-high heat for about 8-10 minutes, or until tender. Drain the beans in a colander set over a bowl so you can reserve 1 cup of the cooking liquid.
  • 2
    Succotash: Melt the butter in a saucepan over med-high heat and add the onions and pepper - cook, stirring, until they're soft - approx. 8-10 min.
  • 3
    Add the garlic and cook for approx. 1 minute. Add the corn and the reserved cooking liquid and cook until the corn is tender and all of the cooking liquid has evaporated.
  • 4
    Stir in the cooked beans, cream, and hot sauce (to taste), and cook until the mixture has absorbed some of the cream and the sauce gets thick. Season with salt and pepper to taste and stir in the parsley. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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