Recipe: Tasty Succotash with a twist ;)

Succotash with a twist ;). This recipe puts a Brazilian twist on an American staple, succotash. It should be just the ticket in August, when millions of us watch the The classic version of succotash is a combination of fresh corn and lima beans (or some other shell bean), sometimes embellished with tomatoes or peppers. Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides.

Posole Succotash follows the basic concept of a traditional southern succotash, with some substitutions. Posole is used as the corn product, edamame replaces the lima beans and a pumpkin seed and milk slurry is used as a thickener. For a spicy succotash, New Mexico roasted green chile. You can cook Succotash with a twist ;) using 22 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Succotash with a twist ;)

1. You need 4 of sweet corn cobs, shucked.
2. Prepare 1/2 of green bell pepper, diced.
3. You need 1/2 of red bell pepper, diced.
4. It's 1/2 of yellow bell pepper, diced.
5. You need 1/2 of orange bell pepper, diced.
6. Prepare 2 of carrots, diced.
7. It's 10 of string beans, diced.
8. Prepare 1 cup of lima beans (substitute: kindney beans), cooked.
9. Prepare 1 cup of peas (green and/or white), cooked.
10. It's 1 large of tomato, deseeded and diced.
11. It's 5 clove of garlic, minced.
12. It's 1 tbsp of olive oil, extra virgin.
13. You need of salt.
14. It's of freshly ground black pepper.
15. Prepare of red chilli flakes.
16. You need 1 tsp of lime juice.
17. Prepare 1 cup of vegetable broth (substitute with a single stock cube dissolved in water).
18. It's 1 bunch of parseley, finely chopped.
19. You need 1 large of zucchini, diced.
20. It's of garnish.
21. It's 1 piece of cabbage, thinly shredded.
22. It's dash of 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. Megan Farmer/The Succotash, a Depression-era dish, traditionally is composed of corn and shell beans (often limas) and sometimes tomatoes and peppers.

Succotash with a twist ;) step by step

1. Cook or steam the sweet corn until the skin of the corn feels less fibrous.
2. 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..
3. 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..
4. Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes..
5. Add the black pepper and chilli flakes. Add the lime juice as well..
6. Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat..
7. Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage..
8. Serve hot, with rice, or as an appetizer portion. Enjoy!.

Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. 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. Lima beans and tomatoes are stewed with butter, then simmered with corn. This is fabulous with fresh summer veggies, but frozen or canned can be used. Inspired by my recent trip to Georgia, here is the Southern Classic Succotash — with a healthy twist.