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Succotash

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 Succotash
Recipe for the week of February 5-9, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Native American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Yield 8 cups
Ingredients
For the Succotash
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 4 garlic cloves roughly chopped
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons coriander
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon black pepper
  • 2 cups zucchini diced
  • 1 cup fresh green beans sliced 1/4″ inch pieces
  • 1 cup frozen okra
  • 2 cups canned corn drained
  • l cup lima beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 roma tomatoes diced
  • 1 handful fresh basil leaves chopped
  • 1 tablespoon lemon juice
MASTERS CLASS ONLY: Fry Bread
  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon Salt
  • ½ cup plus 2 Tablespoons Milk
  • vegetable oil for frying
Course Main Dish
Cuisine Native American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Yield 8 cups
Ingredients
For the Succotash
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 4 garlic cloves roughly chopped
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons coriander
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon black pepper
  • 2 cups zucchini diced
  • 1 cup fresh green beans sliced 1/4″ inch pieces
  • 1 cup frozen okra
  • 2 cups canned corn drained
  • l cup lima beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 roma tomatoes diced
  • 1 handful fresh basil leaves chopped
  • 1 tablespoon lemon juice
MASTERS CLASS ONLY: Fry Bread
  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon Salt
  • ½ cup plus 2 Tablespoons Milk
  • vegetable oil for frying
Instructions
To Make the Succotash
  1. Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes. Add smoked paprika, coriander, pepper and sauté another minute.
  2. Add zucchini, green beans, okra, corn and butter beans, plus dried basil and thyme. Sauté for 5 minutes over medium heat. Stir in fresh corn for another 4 minutes or until tender crisp.
  3. Add vinegar, adjust salt and pepper. Add tomatoes and basil. Serve.
MASTERS CLASSES ONLY
  1. Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working the dough, place in a bowl and chill for 30 minutes.
  2. Heat oil to medium in a deep-frying pan or kettle. You'll need at least one inch of oil in the bottom of the pan.
  3. Divide the chilled dough into four equal portions. Lightly flour the surface. Pat and roll out baseball size pieces of dough to 1/4-inch thickness. Poke a hole in the middle of each disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
  4. Place fry bread on paper towel lined plate.