Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, succotash with a twist ;). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides. Succotash can be enjoyed as a side dish or become the centerpiece to any meal. Spoon it over rice, throw a grilled catfish fillet over it or serve it in bowl with a.
Succotash with a twist ;) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Succotash with a twist ;) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have succotash with a twist ;) using 22 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Succotash with a twist ;):
- Make ready 4 sweet corn cobs, shucked
- Take 1/2 green bell pepper, diced
- Make ready 1/2 red bell pepper, diced
- Take 1/2 yellow bell pepper, diced
- Get 1/2 orange bell pepper, diced
- Get 2 carrots, diced
- Make ready 10 string beans, diced
- Take 1 cup lima beans (substitute: kindney beans), cooked
- Prepare 1 cup peas (green and/or white), cooked
- Get 1 large tomato, deseeded and diced
- Get 5 clove garlic, minced
- Take 1 tbsp olive oil, extra virgin
- Get salt
- Prepare freshly ground black pepper
- Prepare red chilli flakes
- Take 1 tsp lime juice
- Make ready 1 cup vegetable broth (substitute with a single stock cube dissolved in water)
- Take 1 bunch parseley, finely chopped
- Take 1 large zucchini, diced
- Make ready garnish
- Make ready 1 piece cabbage, thinly shredded
- Prepare dash parseley, chopped
We chose to go to Succotash for lunch due to its proximity to the Gaylord Hotel and it was a great experience from start to end. The food was a fusion of traditional southern fare with a modern twist. The specials were their seafood chowder which smelled delicious, corn bread, spicy chicken sandwich. Lima beans and tomatoes are stewed with butter, then simmered with corn.
Instructions to make Succotash with a twist ;):
- Cook or steam the sweet corn until the skin of the corn feels less fibrous
- Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic.
- Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through.
- Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes.
- Add the black pepper and chilli flakes. Add the lime juice as well.
- Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat.
- Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage.
- Serve hot, with rice, or as an appetizer portion. Enjoy!
This is fabulous with fresh summer veggies, but frozen or canned can be used. In this Caponata inspired recipe, I use artichoke hearts and green olives for a twist on the classic that stays true to the briny and bright nature of the. This succotash is a creamy lima bean and corn mixture with sauteed onions, garlic, and bell pepper. Use frozen lima beans and fresh or frozen corn. A typical classic succotash contains corn and lima beans.
So that’s going to wrap this up with this exceptional food succotash with a twist ;) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
