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 The finished succotash is very appetizing, aromatic, and colorful
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 Any fine smoked meat will work in this dish - this time its smoked ham
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 Meat the butter to starting to bubble
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 Add the meat and lightly brown it
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 Add the pepper and shallots
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 Stir well to soften and coat the veggies
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 Measure the seasonings and...
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add the seasonings to the corn & beans, then add the corn, beans & seasonings to the pan, combine well...
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 ...next add the cream...
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 ... you're in the home stretch now - simmer and stir as the sauce thickens
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 fresh tarragon is the key to this dish
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 tarragon, parsley & chives are stirred in before serving. Just combine and heat for a minute more.
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Your finished dish should look like this - and it will be loaded with flavors, textures, irresistible aromas, and nutrition. Enjoy!
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 A marvelous holiday or Winter side dish, here served with Roasted Pork Tenderloin with Apricot Mustard Sauce and Mashed Potatoes with Horseradish & Scallions
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 Old Glory &The Flag of Michigan
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To a great extent, succotash was another of the many gifts to the table from Native Americans. Corn, beans and meat are a tasty and nourishing combination, whatever the type of bean or meat. In this recipe the real flavor play is brought forward by the addition of fresh herbs. After all, corn and beans have no real pronounced flavors of their own.
I get nothing but clean plates when I have this on the menu, and find that offering it during the dreary days of mid-Winter brighten spirits and boosts conversation. Here I have modified a recipe for which I thank JoAnne Weatherly and the test kitchen pros at Southern Living, and you may also tweak my version to suit your guests.
Ингредиенты
- 1 lb of baby lima beans, parboiled for 4 minutes, then rinsed under cold water
- 2 lbs sweet corn, off the cob ( you can use frozen veggies, if you don't have access to fresh) {TIP: You CAN make this 1 to 1, beans to corn, but I find that, much like ethanol, more corn produces less gas...]
- 8 oz smoked meat, chopped (ham, venison, duck all work well)
- 1/3 C minced shallots
- 1/2 C red Bell pepper, chopped
- 3 Tbs sweet butter
- 2 tsp granulated sugar
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/4 tsp grated nutmeg
- 1 C heavy whipping cream
- 1 Tbs fresh chives
- 1 Tbs fresh parsley
- 1 Tbs fresh terragon
Инструкции
- Line the ingredients and groups up as follows:
- butter, ham, bell pepper & shallots, corn & beans & salt & pepper nutmeg, cream, the 3 minced fresh herbs
- Melt the butter in a large, deep pan
- As the butter starts to bubble, add the ham and lightly brown it for about 4 minutes, stirring occasionally
- Add the Bell pepper & shallots and combine, saute for about 3 minutes
- Add the corn, beans & seasoning, combining well, stirring often for about 8 minutes
- Add the cream, cook for 10 minutes, stirring often - vegetables will be tender, cream slightly thickened and reduced
- Add the minced herbs, combine well.
- Serve hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 439 | |
| Calories from Fat 127 | 29% |
| Total Fat 14.56g | 18% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 266mg | 11% |
| Potassium 1523mg | 44% |
| Total Carbs 62.36g | 17% |
| Dietary Fiber 16.1g | 54% |
| Sugars 10.06g | 7% |
| Protein 18.8g | 30% |
Menus and Pairings
Комментарии
17 декабря 2012Thanks, Smokinhotchef! The apricot mustard sauce on the pork, if you are interested, can be found in my recipe for Venison or Elk with Apricot Mustard Sauce. And very glad you like my cornbread recipe! Best regards - Amos
17 декабря 2012This recipe is a cornucopia of goodness, no pun intended. I think it's a great way to showcase the power of colors and flavor interactions that can have an effect on the overall receptiveness of a new dish. Pairing it with your cornbread is fabulous and a flashback to the ingredients and grains upon which this country is built! Wonderful recipes and great job!1 reply
