Recipes

SUCCOTASH
  • Ingredients
  • 3 cups canned pinto beans, drained
  • 1-1/2 cups fresh or frozen corn kernels
  • 1-1/2 cups fresh string beans, chopped
  • 1-1/2 cups water
  • 4 tablespoons butter, margarine or shortening
  • 1 teaspoon sugar
  • 1 teaspoon salt pepper to taste
  • 2 tablespoons shelled sunflower seeds, crushed
Directions
  1. Place all the ingredients, except for the sunflower seeds, in water in a large heavy saucepan with 2 table- spoons butter
  2. Simmer for 15 minutes or until vegeta- bles are tender. Add sunflower seeds and remaining butter
  3. Continue to simmer until mixture thickens
  4. Makes 6 servings.


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