Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, succotash batch 3. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Succotash Batch 3 is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Succotash Batch 3 is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook succotash batch 3 using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Succotash Batch 3:
- Prepare large corn on the cob
- Make ready canned pinto beans
- Make ready medium onion
- Get minced garlic
- Get duck fat
- Get extra virgin olive oil
- Get salt
- Take 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.
Instructions to make Succotash Batch 3:
- Dice the onion. Take the corn off the cob. Heat the oil and the duck fat. Drain the beans but keep the liquids.
- Add the corn, beans and onions to the pan. Sauté for 20 minutes. Add salt, and minced garlic. Sauté 12 minutes.
- 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.
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