Chef Spencer Watt’s - Summer Succotash
Perfect side dish for a summer meal… or anytime, really!! A great mixing of zucchini, corn, red pepper, onion… and the list goes on. People are going to be begging you for the recipe! Enjoy!
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Website: chefspencerwatts.com
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Sufferin' Succotash! Another Southern Side dish!
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Succotash recipe
1 16 oz. pkg. frozen lima beans
1 cup water
1 16 oz. pkg. frozen corn
1 4 oz. can diced green chilis
1 t. Salt
2 T. sugar opt.
1 T. butter
4 straps bacon cooked
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A Harvest Succotash - 18th Century Cooking
A few months ago we prepared a summertime succotash using fresh corn and beans. Today's recipe is for a harvest version that uses dried ingredients instead. It's a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the three sisters by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we're using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years.
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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.
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Succotash, Best Old Fashioned Southern Recipes
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Superb Succotash Recipe
Just a quick glance at this superb succotash and you'll notice its undeniable vibrance; just a quick bite and you'll notice its refreshing vegetable flavors, with an ideal balance of salt and fat from the bacon.
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