Succotash is a historic American dish, predating the Pilgrim's arrival in America. Native Americans grew corn and beans together and combined them in their cooking as staple ingredients. Historians believe succotash was on the first Thanksgiving menu in 1621. The name derives from the Wampanoag indian word, msíckquatash, meaning “boiled corn kernels.” Any beans can work in this recipe, though young lima beans are the most popular choice. Some recipes add tomatoes, red pepper, or okra and early dishes included bits of meat or fish. A hearty side dish with a long history, succotash is true American food.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 fatty strips of bacon
- 2 cups lima beans
- 2 tsp sugar
- ¼ cup butter
- 2½ cups corn kernels
- Salt, to taste
- Ground black pepper, to taste
Directions
- In a large saucepan, heat the bacon. Fry until crisp, remove, and crumble.
- Add the lima beans to the pan and cook over medium heat about 20 minutes until just tender.
- Add the remaining ingredients and cook just until corn is tender, no more than 10 minutes.
- Serve hot.
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