5 new succotash Recipes

  • New Mexican Succotash Chowder New Mexican Succotash Chowder
    butter, flour, oil, spanish onion, diced and
    15 More
    butter, flour, oil, spanish onion, diced, bell pepper (red or green, diced ), diced celery, garlic cloves, minced, new mexico chile , roasted, peeled, seeded, chopped (or more to taste), vegetable stock, sweet potatoes, chopped, paprika, cumin, oregano, thyme, salt, pepper, frozen green fordhook lima beans or 2 cups canned green fordhook lima beans, drained, whole kernel corn (frozen and thawed or drained canned kernels), milk or 3 cups light cream
    1 hour , 19 ingredients
  • New Orleans Pork Gumbo New Orleans Pork Gumbo
    pork tenderloin, butter, all-purpose flour, water and
    7 More
    pork tenderloin, butter, all-purpose flour, water, stewed tomatoes, undrained, frozen cut okra, frozen succotash, beef bouillon cube, black pepper, hot pepper sauce, bay leaf
    35 min, 12 ingredients
  • New England Succotash New England Succotash
    lima beans, frozen, corn, fresh (or frozen ), sugar and
    3 More
    lima beans, frozen, corn, fresh (or frozen ), sugar, heavy cream, salt , to taste, fresh ground pepper , to taste
    20 min, 6 ingredients
  • North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette
    pre-cooked bacon, sweetened dried cranberries, navy beans and
    19 More
    pre-cooked bacon, sweetened dried cranberries, navy beans, fresh, canned or frozen corn kernels , defrosted, butter, milk or light cream, salt and freshly ground black pepper, whole berry cranberry sauce, prepared horseradish, cranberry juice, honey, olive oil, apple cider vinegar, salt and freshly ground black pepper, atlantic cod fillets, preferably from the thick head end, all-purpose flour, salt, freshly ground black pepper, butter, olive oil, grape tomatoes, baby arugula
    30 min, 22 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top