Traditional Native American Succotash Recipes

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SUCCOTASH

It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.

Provided by Food Network

Categories     side-dish

Time 56m

Yield Serves 6

Number Of Ingredients 6



Succotash image

Steps:

  • Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika

ORIGINAL PLYMOUTH SUCCOTASH

A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time

Provided by Molly53

Categories     Stew

Time 5h15m

Yield 25 serving(s)

Number Of Ingredients 9



Original Plymouth Succotash image

Steps:

  • Drain the beans, cover with fresh water and cook until very tender.
  • Mash and rub through a fine sieve (or whirl in food processor).
  • While the beans are cooking, simmer the chicken, beef and pork in water until tender.
  • Add bean puree and stir until all the fat from the top of the liquid is absorbed.
  • Add potatoes, turnip and hominy.
  • Stir well and serve hot.
  • Do not let mixture boil after beans are added or the fat will separate again.

Nutrition Facts : Calories 710.4, Fat 44, SaturatedFat 14.4, Cholesterol 143.1, Sodium 1509.1, Carbohydrate 40.9, Fiber 11.6, Sugar 2, Protein 36.3

1 quart dried white pea beans, soaked overnight in water to cover
5 lbs stewing chicken, cut into serving pieces
5 lbs corned beef
1 lb salt pork
8 quarts water
5 potatoes (boiled, peeled and sliced)
1 turnip (peeled, boiled and diced)
3 quarts hominy, heated to boiling
salt and pepper, to taste

EASTERN SHORE SUCCOTASH

This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.

Provided by Chef Kate

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5



Eastern Shore Succotash image

Steps:

  • Put the beans in a saucepan and add water just to cover and lightly salt the water.
  • Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
  • Shuck the fresh corn.
  • Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
  • Add the corn to the beans and simmer for ten more minutes.
  • Remove from heat, season with butter, lemon juice, salt and pepper.
  • Eat immediately.
  • Summer on the Chesapeake.

Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2

2 ears corn (as fresh as possible)
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
3 tablespoons unsalted butter
1/2 lemon, juice of
fresh ground black pepper, to taste

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