Serving
Click to Enlarge

Succotash
North America

Serves
Effort:
Sched:
DoAhead:  
4 side  
***
1 hr  
Yes
A simple but tasty side dish, succotash is as American as it gets. The name derives from Narraganset msickquatash, meaning boiled corn kernels and it always contains beans and corn. Beyond that there are hundreds of variations. Central/South American Lima beans are now preferred but were unavailable in colonial times. While the Narragansets preferred bear fat and meat, that's in short supply now so we use bacon - replace with olive or nut oil for a vegetarian version.


1
3
6
12
6
1/2
1/4
c
oz
oz
oz
oz
t
t
Baby Lima Beans (1)
Bacon
Onion
Corn Kernels (1)
Half & Half
Salt
Pepper
  1. Cook LIMA BEANS in salted water until done.
  2. Cut BACON into smallish pieces.
  3. Chop ONION medium.
  4. Fry Bacon until it is starting to brown. Pour off excess oil if any, stir in Onion and fry stirring until onion is translucent,
  5. Stir in CORN, then Half & Half, lower heat to a simmer and cook corn until done (3 or 4 minutes).
  6. Stir in Beans, season with Salt and Pepper to taste and serve.
NOTES:
  1. Lima Beans:   These can be fresh, frozen or dried. If dried, soak 1/2 cup dried beans overnight and then cook until tender.
  2. Corn Kernels:   Fresh are prefered, but if not available, canned or frozen will do fine. Of course natives and early Americans used dried corn kernels when fresh weren't available, but that isn't necessary for us.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1sv_succotash1 051225 fmg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.