Recipe: Delicious Succotash Batch 3
Succotash Batch 3. Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. This succotash is a creamy lima bean and corn mixture with sauteed onions, garlic, and bell pepper. Use frozen lima beans and fresh or frozen corn.
Use a knife to cut down the length of the sweetcorn to remove the kernels. Succotash, a savory combination of corn and beans, is a southern staple dish with a long history. Seventeenth century Native Americans introduced "msickquatash" to struggling colonial immigrants. You can cook Succotash Batch 3 using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Succotash Batch 3
- You need 1 of large corn on the cob.
- You need 15 ounces of canned pinto beans.
- It's 1 of medium onion.
- Prepare 1 tablespoon of minced garlic.
- It's 2 tablespoons of duck fat.
- Prepare 2 tablespoons of extra virgin olive oil.
- Prepare To taste of salt.
- Prepare To taste of cayenne pepper.
Succotash - a healthy and easy side dish that features summer's favorite fresh produce with a little touch of heat for flavor. A wholesome dish to go with your favorite grilled meat or a centerpiece for any. Succotash remained a popular meal for New Englanders for centuries, but it experienced its second heyday during the Great Depression for two reasons: Its ingredients were relatively cheap. Succotash. this link is to an external site that may or may not meet accessibility guidelines.
Succotash Batch 3 instructions
- Dice the onion. Take the corn off the cob. Heat the oil and the duck fat. Drain the beans but keep the liquids..
- Add the corn, beans and onions to the pan. Sauté for 20 minutes. Add salt, and minced garlic. Sauté 12 minutes..
- Add the bean liquids to the mixture. Simmer 12 minutes. Serve. Add the cayenne pepper to taste. I hope you enjoy!!!!.
A combination of cranberry beans and corn kernels, succotash was one of the first foods that the Native Americans shared with the Plymouth settlers. Rich in nutrients and inexpensive to make. You can't get more "Southern" than succotash. This recipe comes from my mother, who was a fantastic cook. This dish made her famous at least with everyone who ever tasted it.