Serving
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Succotash
U.S.
Serves
Effort:
Sched:
DoAhead:		 1 bird
***
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
1/2 		c
oz
oz
oz
oz
c
c 		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: can be fresh, frozen or dried. If dried soak overnight before cooking.
  2. Corn Kernels are preferably fresh, but if not available canned or frozen will do. 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
    gjc_saussauer1 051124 mfg

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