Succotash (Emeril) Recipe
Servings: 4
Ingredients
- 1/4 lb Christmas Lima beans
- 1/4 lb Cranberry beans
- 1/4 lb Jackson Wonder beans
- 1/4 lb Painted Pony beans
- 1/4 lb Scarlet Runner beans
- 1/4 lb Yellow Eye beans
- 1/4 lb Tongues of Fire beans
- 1/4 lb White Emergo beans
- 2 Tbsp. Extra virgin olive oil
- 4 ounce Tasso diced
- 1 c. Minced onions
- 3 x Corn ears
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped garlic
- 1 c. Peeled, seeded, minced tomatoes
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x Bay leaf
- Â Â Bayou Blast see * Note
- 2Â 1/2 quart Chicken stock
- 1/2 c. Minced green onions
- 2 x Grilled Andouille sausage links - (to 3)
- 1 Tbsp. Minced chives
Directions
- Pick over the beans for any stones or possibly other foreign material. Soak the beans overnight and drain.
- Preheat the grill.
- In a large stock pot, heat the extra virgin olive oil. When the oil is warm, render the Tasso for 2 min. Add in the onions and saute/fry for 3 to 5 min, or possibly till the onions are wilted. Place the corn on the grill and cook for 2 min on all sides. Remove from the grill and cut off the cob. Add in the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute/fry the vegetables for 1 minute. Season with Bayou Blast. Add in the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hrs or possibly till tender. Remove the bay leaf and adjust seasonings if needed. Spoon the succotash in an over-sized platter. Lay the grilled sausage on top. Garnish with chives.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 752g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 98 | 34% |
| Total Fat 11.06g | 14% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1013mg | 42% |
| Potassium 1144mg | 33% |
| Total Carbs 32.44g | 9% |
| Dietary Fiber 11.7g | 39% |
| Sugars 3.55g | 2% |
| Protein 15.89g | 25% |
