4.5 Stars (if I do say so myself)
I have been asked many times for my recipe for my succotash. I had never heard of this item until I moved to Virginia. And I love it!
I have tried many ways of making this, and feel free to substitute for items you prefer. I am also a busy person and anything that involves me milking a corn cob was not going to happen (corn comes in cans/frozen and when I have used fresh it didn't add anything).
Start with the ingredients below:
I have tried many ways of making this, and feel free to substitute for items you prefer. I am also a busy person and anything that involves me milking a corn cob was not going to happen (corn comes in cans/frozen and when I have used fresh it didn't add anything).
Start with the ingredients below:
I used a frozen bag of butter peas, if you can find them use butter beans but they are very hard to find.
1 bag of frozen corn.
1 whole onion diced
Butter
Badia complete seasoning - available in the Mexican section of Food Lion (if you don't own a bottle of this, try to find one because it is great on everything!)
I used the Saute Express butter, but it didn't add much, feel free to use regular butter (I will be in the future).
1 bag of frozen corn.
1 whole onion diced
Butter
Badia complete seasoning - available in the Mexican section of Food Lion (if you don't own a bottle of this, try to find one because it is great on everything!)
I used the Saute Express butter, but it didn't add much, feel free to use regular butter (I will be in the future).
Start off with a stick of butter and you onion in the pan until the onion of sauteed. Once that is done add in the butter beans and book until they are coasted in the butter (about 3 to 5 minutes). Then add the corn and sprinkle in the Badia. Cook for a little while in the butter (add a additional 1/2 of a sick of butter) for 5 minutes. Then add enough water to cover veggies. Continue to cook until the water evaporates almost completely. Test to ensure your beans and soft, if not add some more water and cook off again.