How to Make Tasty Jazzy Succotash

Jazzy Succotash. Combine Lima Beans, Peppers, And Corn For A Colorful And Flavorful Succotash Side Dish. This stated with a recipe from Cooking Light. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level.

Butter beans, the same species as lima beans, are the bean of choice in the South. When they're in season you may be able to find them fresh--shell them yourself. Or use frozen butter beans, baby lima beans or even edamame. You can cook Jazzy Succotash using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Jazzy Succotash

1. It's 3 tbsp of olive oil.
2. You need 16 oz of frozen 3 pepper and onion blend.
3. Prepare 16 oz of shelled edamame.
4. You need 16 oz of frozen yellow and white corn.
5. It's 2 small of zuchinni, chopped.
6. It's 1 tsp of chili powder.
7. You need 1 tsp of cumin.
8. You need 1 tsp of oregano.
9. It's 1 tsp of basil.
10. Prepare 1 tsp of red pepper flakes.
11. Prepare 3 tbsp of rice wine vinegar.

This stated with a recipe from Cooking Light. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors. I do not own copyrights to this video, neither I get any financial or any other benefit from it.

Jazzy Succotash instructions

1. Add olive oil to a large skillet on medium heat. Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin.
2. When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) . Season with oregano and basil. Cook until all is thawed and heated through..
3. Add zucchini and season with red pepper flakes and salt and pepper, to taste. Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm. Sprinkle with shaved Parmesan to serve.

It is merely for entertainment and promotional purposes. If you own copyright, please contact me. This stated with a recipe from Cooking Light. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.

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