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.
  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 for fresh, 1 minute for canned or frozen).
  6. Stir in Beans, season with Salt and Pepper to taste and serve.
NOTES:

  1. Lima Beans:

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

  2. Corn Kernels:

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