Succotash is as American as it comes. It was introduced to the colonials by the Native Americans and has been served at American tables ever since. The name “succotash” comes from the native word “msickquatash” which meant a pot of simmering corn with other ingredients added. The Native Americans ate it as a meal by itself, and often added dried meats as well as the “3 sisters”, which were corn, beans and pumpkin or squash. Today, succotash is usually eaten as a side dish. It is most often made with lima beans and corn and squash.
We were having fried chicken for dinner, which I most often equate with my southern roots, and I made southern side dishes to go with it. One of those side dishes was my southern succotash. I think the Native Americans would approve of this version too.
This colorful version of succotash was loaded with all kinds of good things. Of course I used corn and lima beans, but instead of squash, I added red and orange bell peppers, a jalapeno, red onions, garlic, oregano, thyme, marjoram and of course, salt & pepper.
1-2 cups corn
1-2 cups lima beans
1/4 red onion, diced fine
1/2 each red pepper and orange bell pepper, diced fine
1 jalapeno, diced fine
salt & pepper to taste
1 TBSP garlic
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
butter and olive oil for cooking
I started off by par cooking the lima beans in boiling water, cooking them for about 5-7 minutes. Then I sauteed everything together in a combination of both olive oil and butter until the vegetables were tender but still had a little crispiness left to them.
Once everything was done, it was time to enjoy some good ol’ southern comfort food.
Stay safe and stay well Everyone. ‘Til next time.