Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, succotash with a twist ;). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Corn succotash is a delicious medley of sauteed, sweet and tender veggies. The Backstory: Forget the traditional recipes you're used to-more up to date veggies have been added to make this a truly exciting dish. Native Americans were the first to cook the dish succotash, which features sweet corn with lima beans.
Succotash with a twist ;) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Succotash with a twist ;) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have succotash with a twist ;) using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Succotash with a twist ;):
- Make ready 4 sweet corn cobs, shucked
- Prepare 1/2 green bell pepper, diced
- Get 1/2 red bell pepper, diced
- Take 1/2 yellow bell pepper, diced
- Prepare 1/2 orange bell pepper, diced
- Get 2 carrots, diced
- Make ready 10 string beans, diced
- Prepare 1 cup lima beans (substitute: kindney beans), cooked
- Make ready 1 cup peas (green and/or white), cooked
- Make ready 1 large tomato, deseeded and diced
- Prepare 5 clove garlic, minced
- Get 1 tbsp olive oil, extra virgin
- Take salt
- Take freshly ground black pepper
- Take red chilli flakes
- Take 1 tsp lime juice
- Prepare 1 cup vegetable broth (substitute with a single stock cube dissolved in water)
- Take 1 bunch parseley, finely chopped
- Take 1 large zucchini, diced
- Prepare garnish
- Make ready 1 piece cabbage, thinly shredded
- Prepare dash parseley, chopped
Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. 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.
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!
Succotash - a healthy and easy side dish that features summer's favorite fresh produce with a little touch of heat for flavor. A wholesome dish to go with your favorite grilled meat or a centerpiece for any meal. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic. Lima beans and tomatoes are stewed with butter, then simmered with corn.
So that is going to wrap this up with this special food succotash with a twist ;) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
