Succotash

Succotash is a traditional American recipe (from the USA) for a classic native dish of lima beans, tomatoes, sweetcorn and bell peppers that is commonly served for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Succotash.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Bean Recipes USA Recipes

Succotash is a North American dish with several variants around the country. Freed slaves returned to Africa brought succotash to Liberia from the USA, but it is not an African dish and despite many purported recipes on the internet, succotash is not a dish from Equatorial Guinea. After all, the name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". Succotash has a long history. It is believed to have been an invention of indigenous peoples in what is now known as New England. The typical 'core' ingredients are American (often lima) beans, tomatoes, and bell peppers (all New World foods). In some parts of the southern USA, any mixture of vegetables prepared with lima beans and topped with lard or butter is considered succotash. With its blend of grains and beans, succotash is a 'complete protein' food. British colonists adapted the dish as a stew in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region.

Ingredients:

200g butter, divided
350g fresh or tinned lima beans
½ tsp sea salt
4 fresh tomatoes, blanched, peeled and chopped
2 tsp white sugar
4 ears of sweetcorn, kernels, cut from the cob
1/2 green bell pepper, diced
1/2 red bell pepper, diced

Method:

Pace a deep frying pan or large saucepan over medium heat. Once hot add half the butter and stir until melted.

Once all the butter has melted stir in the lima beans and salt, stir frying until tender (about 20 minutes).

In the meantime, place another pan over medium heat. Melt the remaining butter in this and use to fry the tomatoes, sugar and bell pepper pieces for about 20 minutes, or until the tomatoes are tender.

Stir the tomato mixture into the lima bean mixture, then add in the corn kernels. Stir well to combine and cook for a further 10 minutes.

Serve hot.