Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, succotash batch 3. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Succotash Batch 3 is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Succotash Batch 3 is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have succotash batch 3 using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Succotash Batch 3:
- Prepare 1 large corn on the cob
- Make ready 15 ounces canned pinto beans
- Take 1 medium onion
- Prepare 1 tablespoon minced garlic
- Make ready 2 tablespoons duck fat
- Take 2 tablespoons extra virgin olive oil
- Get To taste salt
- Get To taste cayenne pepper
Contribute to mwufi/succotash development by creating an account on GitHub. Want to be notified of new releases in mwufi/succotash? I had a fresh batch of quinoa and just a little bit of leftover succotash; I put them together, and WOW. And it should, but I keep eating entire batches.
Instructions to make Succotash Batch 3:
- Dice the onion. Take the corn off the cob. Heat the oil and the duck fat. Drain the beans but keep the liquids.
- Add the corn, beans and onions to the pan. Sauté for 20 minutes. Add salt, and minced garlic. Sauté 12 minutes.
- Add the bean liquids to the mixture. Simmer 12 minutes. Serve. Add the cayenne pepper to taste. I hope you enjoy!!!!
Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. Sweet Corn Succotash can be made with fresh, frozen and even leftover corn from your refrigerator! This side dish recipe goes great with almost any meal! "Succotash is one of my go-to recipes for those summer produce overload times, like when I have more zucchini, pattypan squash, and corn than I know what to do with," says Jeanine. Inspired Southern Cuisine by Culinary Director Chef Edward Lee LOCATIONS: National Harbor, MD Penn Quarter, DC A KNEAD.
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