Why not? Look at the colors, textures and flavors coming from every little component of this super simple, humble affair. It’s nothing but a savory mélange of corn and beans at its core, enhanced by sweet tangy cherry tomatoes with crunchy peppers, along with the freshness of herbs. It all comes together with loads of butter that amplifies the sweetness of corn, and finally that unmistakable bacon… This colorful veggie loaded platter is perfect to balance out those carbs at your Thanksgiving table. Yes, this is one of the earliest Thanksgiving classics. If there is a side dish that evokes Americana even before organized America existed, it’s Succotash!! If this multi colored platter screams summer to you, that doesn’t mean you can only make it happen in the sunshine months. Yes, it’s great with fresh sweet corn and beautiful summer tomatoes at their peak, but you can bring back those summer favorites anytime of the year with frozen corn and whatever else you want to throw in. It’s very accommodating. It’s more like that salad that you bring together in a hurry and can go so great with so many meals.
What is Succotash?
Succotash is corn mixed with some more harvest bounties. A truly noble dish with a long history. We have 17th century Native Americans of New England to thank for it. They introduced this stew-like thing to the struggling colonial immigrants. Composed of ingredients unknown to Europeans at that time, it became a standard meal in settlers’ kitchens. The name is somewhat Anglicized, trying to say the Narragansett Indian word “msickquatash”. It refers to a simmering pot of corn, to which other ingredients were added, most often some kind of beans along with squash. There was winter succotash made from dried corn, dried beans and pumpkin, or summer succotash made with fresh sweet corn, shelling beans and tender summer squash. Fresh or dried meat or fish were common additions. Fast forward a century or two and succotash evolved to become a side dish, rather than a meal itself. Any number of variations now exists, the two constants being corn and beans, usually but not alway lima beans, originally from Peru. Succotash moved fast and far from the Northeast all the way to the south in various regional forms. Some recipes demand salted pork belly or bacon, while others call for milk, butter or cream. Tomatoes, okra, peppers, pimentos, black eyed peas and zucchini are regional favorites that you might see in this mix. Succotash was very popular during the great depression in the United States because of the relatively inexpensive and readily available ingredients.
Today we have these goodies in this pretty Succotash
Corn – You can either use fresh corn or frozen, depending on the availability. If using fresh corn, husk and cut the kernels off the cob. In the case of frozen corn, thaw it before cooking.Lima beans – We are using frozen.Cherry tomatoes – I love them so much I even made a post about my 25 favorite cherry tomato recipes.Bell peppers – Any colors you can lay your hands on. They add more veggie depth of flavors.Sweet onion – White or yellow.Garlic – Just a hint.Butter – Goes yum with corn.Fresh Herbs – Think parsley, basil, thyme, tarragon or chives… or mix and match.Salt & Pepper
How to make Succotash
Now this one cooks quick and fast, more like a warm salad. Start by cooking frozen lima beans in water. Bring to a boil and simmer them for 8-10 minutes until they are tender. Drain and set aside. While beans are simmering, cook the bacon in a skillet for about 7-8 minutes till it crisps up. Crumble and set aside. In the bacon drippings, sauté chopped onions along with bell peppers and garlic for a few minutes. Stir in corn along with salt and pepper. In the case of fresh corn, you might need to cook it a little more till it softens, but still retains the crunch. Time to add in drained lima beans. Mix in butter and combine well. Remove from heat and then stir in cherry tomato halves. This way they don’t get mushy. Then toss in herbs. For a final touch, in goes the bacon… yum… perfect! Didn’t I tell you, it’s easy. Perfect holiday side dish contender.
What to serve Succotash with?
A few variations
So, are you ready this year to try one of probably the oldest Thanksgiving dishes and move the tradition forward to 2020? We all have been through a lot this year, but at the end of it we still have so many small little big things to be thankful for. So even if you are hunkered down with only your household this Thanksgiving, rather than a big table full of loved ones… Eat… Drink… be Thankful!! 🙏🙏
Succotash, in my Gypsy Bowl… enjoy!
Try these other great sides on your holiday spread!Southern Squash CasseroleGoat Cheese Mashed PotatoesThanksgiving Kale SaladSweet Potato CasseroleGreen Rice CasseroleRoasted Brussels SproutsCherry Tomato GratinLazy Sweet Potato MashButternut Squash Blossom While you’re here, be sure to check out my roundup of the best corn recipes.
