Recipe by Chef John
"This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe."
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1 1/2 teaspoons
yellow onion, diced
salt and freshly ground black pepper to taste
red bell pepper, diced
jalapeno pepper, sliced
green zucchinis, cut into cubes
fresh green beans, cut into 1/2-inch pieces
1 1/2 cups
frozen baby lima beans, thawed
As always a great recipe from Chef John. A nice way to use up bits n pieces of frozen veg. Thanks for sharing!
This was a great way to use up little bits of everything! I didn't have a jalapeno or lima beans (and I omitted the cayenne) and it was DELISH!
I didn't have Lima beans and I added some brown sugar to mellow out the heat from the japs and cayenne. It went over pretty well, this one is a keeper.
This was a great mix of veggies and flavors! The only thing I will change next time is to cut down on the amount of cumin (and don't get me wrong, I love cumin!) The flavor of cumin overwhelmed the flavor of the veggies, but overall a great recipe. I also love how flexible this recipe is--it lends itself to many different veggies. YUM!
I didn't care for the cumin and cayenne - next time I will omit and try to add parsley and rosemary or thyme...
It's snowing outside in the middle of May, so fresh vegies were not an option. I do however freeze everything we grow and what I find at the farmers market. I used canned drained stewed tomatoes, and frozen everything else so omitted the water addition since it wasn't needed. Served this with sliced smoked dinner sausage that I added to the mix for a complete 1 pot dinner and it was delicious. So easy to make and such a forgiving recipe - a little more this and less of that for personal choice. I used a whole and large jalapeno with the cayenne and we didn't think it was that spicy - it was the perfect amount of heat. Thank you Chef John, this one replaces my own standby.
This is a great alternative for those evenings when you are tired of eating meat. For those of you that don't have good tolerance to spicy foods, you might want to do 3/4ths or even half of a jalapeno pepper, I liked it fine just the way it was but I am a bit of a spicy food fan.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Succotash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 127
** Calories from Fat: 37
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