Indian Succotash Recipes, Boiled Corn and Beans, Modern Variations
The name for this American Indian dish, 'Succotash' is derived from the original word for "boiled corn kernels".
It's primary ingredients are corn and beans, but many other ingredients were added. Modern Succotash has many varieties and can include tomatoes, onions, green, yellow or red bell peppers and sometimes meat.
This collection of recipes starts with the basic form and includes a range of modern variations. It is so easy to craft your own version.
The dishes are tasty, healthy whole foods packed with nutrients and natural goodness.
Traditional Style Succotash (with modern ingredients)
2 bell pepper (1 red and one green), sliced and diced
1 1/2 cups of sliced green onions
1/2 cup of butter or lard (closer to the original)
1 1/2 cups of water
3 - 4 cups of fresh lima beans (or other hard beans (frozen beans can also be used)
4 ears of fresh sweet corn
Using a heavy knife or cleaver, cut the husked cobs into 1 1/2 inch lengths. Place the beans, corn, butter into a large saucepan with 1 1/2 cups of water. Add freshly ground pepper and salt to taste. Cover and bring to a boil over using a high temperature setting. Reduce the heating and simmer for about 10 minutes. Next add the peppers and onions and simmer for an additional 6-10 minutes. Check that the beans are tender and the vegetables have started to soften. Remove the lid, increase the temperature under the pan and boil for 3-5 minutes until the liquid is reduced to about 1/2 cup.
Succotash with Sweet Potato, Zucchini, Tomatoes, Mint
3 Tablespoons coarsely chopped fresh mint
1 cup grape tomatoes (or quartered larger tomatoes)
1 cup fresh or frozen corn kernels
1 clove garlic, minced or finely chopped (1 teaspoon)
2 small zucchini, cut into small slices
2 1/2 Tablespoons lemon juice, divided
1/2 sweet potato, peeled, hopped and cubed (1 1/2 cups)
6 shallots, sliced length-ways
2 Tablespoons olive oil
Heat the olive oil in large skillet or frying pan over moderate heat. Add the sweet potato and shallots and toss to start frying. Sprinkle on 2 tablespoons of water and 1 tablespoon of lemon juice. Cover, and simmer vigorously for 3-5 minutes. Add the garlic, zucchini and a little extra water if the mixture is too dry. Cover, once again and cook for 6 minutes. Check that the vegetables have started to soften,
Add the tomatoes, corn and 1 tablespoon of lemon juice. Cook, uncovered for an extra 3-4 minutes, The juices should start to thicken as the starch from the sweet potato enters the mixture. Stir in the mint and the rest of the lemon juice (about 1/2 tablespoon). Season with salt and pepper.
Spicy Succotash with Squash
2 tablespoons fresh cilantro (coriander), roughly chopped
1/2 cup vegetable or chicken broth
2 cups canned Lima beans (frozen lima beans, thawed)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon ground cumin seed
2 garlic cloves, finely minced
1 cup summer squash, chopped into cubes ( you can also use butternut pumpkin)
1 jalapeno or other similar hot chili pepper, finely diced
1 large red or green bell pepper, fine chopped
1/2 cup yellow onion, finely chopped
2 cups fresh or frozen corn
1 tablespoon of grape seed oil or rice bran oil
Put a large heavy frying pan or sauté pan over very high heat and wait until it is hot. Add some oil and then fry the onion, corn and peppers until they just start to brown (about 5-7 minutes). You want them to caramelize slightly to enhance the taste. Add more oil and fry the squash for another 3 minutes over moderate after adding the cumin, garlic, salt and black pepper
Succotash with Okra, Tomatoes and Chiles
black pepper and salt to taste
1/4 cup water (as required)
1 habanero chile, pricked with fork (or equivalent)
3 ripe tomatoes, peeled and coarsely chopped into quarters
2 cups corn kernels
1/2 lb young okra pods, trimmed and sliced into 1/2 -inch rounds
Put all the ingredients in heavy pot or saucepan. Add enough water to just cover the vegetables. bring to the boil and simmer over low heat for about 25 minutes. Check that the vegetables are cooked and the flavors have combined somewhat but do no overcook the dish. Remove the chile and serve hot.
© 2013 Dr. John Anderson