Succotash is an old-fashioned word, a word that conjures up memories of potlucks, church dinners, and farm dinners. He’s originally from Long Island, New York and ate this combination of yellow and green vegetables as a kid. It was seasoned simply: salt, pepper and butter.
The New England version was more or less the same. Some cooks added heavy cream and simmered the mixture until the cream reduced and thickened, a quick way to make a cream sauce. Over the years, regional ingredients were added to the basic recipe. Southerners often added okra because it was grown there and readily available.
I searched the internet for recipes and found one by Paula Dean. She adds a ham and bacon knuckle for flavor, hot sauce for the zipper, and sliced okra for body. Cooking the vegetables in chicken broth also adds flavor. Her recipe is posted on the Food Network website and one blogger raved about it, saying “even picky eaters enjoyed this dish.”
The Food Channel website posted a recipe for Silver Dollar City Succotash. Although there is corn in the recipe, it is also packed with other vegetables, yellow summer squash, green bell peppers, onions, and breaded okra. The recipe also calls for chicken pieces, making it a main dish.
What is the origin of the succotash?
According to the Cooks Info website, it came from the Native Americans, who taught European settlers how to make it. The Cherokees often added pumpkin and meat to the recipe, and sometimes nuts. This combination of vegetables has “proteins that complement each other to form a complete protein,” the website explains.
Today, cooks are adding tomatoes, potatoes, and other vegetables to the basic recipe. Whatever you do, I love it. There’s something about the golden corn nuggets, green beans, and red pepper flecks that catch my eye and make my mouth water. Unfortunately, I am allergic to lima beans, so I substitute green beans instead.
The United States government is asking Americans to eat more fruits and vegetables. Maybe it’s time to try a new version of this old recipe, one packed with flavor and nutrition. Get out the pan and try it. If you love corn, you can add another half cup to the recipe. You can also add a few crispy strips of bacon for flavor.
Ingredients
2 teaspoons butter
4 spring onions, white and green parts, sliced
1 cup frozen corn, thawed
3/4 cup frozen cut green beans, thawed
1/2 cup chopped celery
1/2 red bell pepper, finely chopped
1/8 teaspoon smoked paprika (or regular)
1/4 teaspoon garlic powder
salt and pepper to taste
method
Melt the butter in a large skillet. Add the sliced chives and sauté for several minutes. Add corn, green beans, diced celery, and red bell pepper. Sauté vegetables for several minutes, stirring until tender. Season with paprika, garlic powder, salt, and pepper. Serve with grilled chicken, steak, pork chops, burgers, or hot dogs. Makes 4-5 servings.
