Recipe: Perfect Succotash Batch 3

Succotash Batch 3. SUCCOTASH is named after the classic dish that has been a longstanding staple of the Southern Welcome to SUCCOTASH. We are thrilled to have you join us after months of pandemic‐induced. We are starting SUCCOTASH, a Brand New Food Truck in Durham, North Carolina serving up Feisty Southern Fusion!!

Seventeenth century Native Americans introduced "msickquatash" to struggling colonial immigrants. This succotash is a creamy lima bean and corn mixture with sauteed onions, garlic, and bell pepper. Use frozen lima beans and fresh or frozen corn. You can cook Succotash Batch 3 using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Succotash Batch 3

1. It's 1 of large corn on the cob.
2. It's 15 ounces of canned pinto beans.
3. Prepare 1 of medium onion.
4. It's 1 tablespoon of minced garlic.
5. It's 2 tablespoons of duck fat.
6. You need 2 tablespoons of extra virgin olive oil.
7. Prepare To taste of salt.
8. Prepare To taste of 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.

Succotash Batch 3 step by step

1. Dice the onion. Take the corn off the cob. Heat the oil and the duck fat. Drain the beans but keep the liquids..
2. Add the corn, beans and onions to the pan. Sauté for 20 minutes. Add salt, and minced garlic. Sauté 12 minutes..
3. 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.