Dish of Succotash
(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, It always contains beans and corn. but there are many 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 right 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 (2)
Half & Half
Salt
Pepper
Make
  1. IF fresh LIMA BEANS (unlikely), simmer in lightly salted Water to cover until tender. IF frozen, just thaw, or if canned just drain and rinse.
  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 and Beans, then Half & Half, lower heat to a simmer and cook corn until tender (3 or 4 minutes for fresh, 1 minute for canned or frozen).
  6. Season with Salt and Pepper. Simmer another minute or two and serve.
NOTES:

  1. Lima Beans:

      Frozen Lima Beans are the best option, but fresh (unlikely), canned or dried can be used. If dried, soak 1/2 cup dried beans overnight with 1 t Salt, and then simmer until tender.

  2. Corn Kernels:

      Fresh are preferred, but if not available, canned or frozen will do fine. Of course Native Americans and early Settlers soaked 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
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