Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.
Happy 4th of July to all my fellow Americans! Today is the perfect time for a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeno pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available except for the lima beans. You may use frozen lima beans defrosted.
Use organic when available. Serves 6
- 6 ears of corn kernels cut off the cob (abt 1 1/2 cups)
- 1/2 onion diced
- 1/2 red bell pepper diced
- 1 jalapeno pepper seeded and sliced
- 3 cloves garlic minced
- 1/2 cup diced fresh tomatoes
- 1/2 tsp ground cumin
- 1 pinch cayenne pepper
- 2 zucchini cubed
- 1/4 cup fresh green beans cut to 1/2" pieces
- 1 tbsp olive oil
- 1 1/2 tsp butter or margarine
- 1/2 cup water
- 1 cup baby lima beans (can use frozen and thawed)
- Heat olive oil and butter in a skillet over medium heat
- Add onion and cook stirring often for about 6 minutes until onion is soft and slightly golden
- Add red pepper, jalapeno, and garlic; stir and cook for 3 or 4 minutes until red pepper is softened
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture
- Cook and stir for 1 to 3 minutes until heated
- Add zucchini, green beans, water, and a pinch of salt
- Cook until zucchini is tender about 5 minutes
- Add corn and lima beans to mix and heat about 3 to 5 minutes
- Adjust salt and pepper to taste and serve
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