When someone mentions that they made succotash for dinner last night, you really have no idea what ingredients were in it. The only recipe you can count on being consistent was the one on the grade school cafeteria menu: corn, carrots and lima beans. Not very inspired, but most kids loved it ... at least the corn and carrots. Today it has come to be one of the most hacked recipes of all time.
Succotash was introduced to hungry and harrowed colonial settlers in the 17th century, the name coming from an Anglicized spelling of the Narragansett Indian word “msickquatash,” meaning a simmering pot of cut corn with other ingredients thrown in. The original dish typically contained corn, beans and squash, none of which were cultivated in the immigrants' native Europe. Before long, succotash was a staple on the settlers' menus. The following are delicious variations with Southern inspiration.
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How to make Southern classic succotash
This elevated version of succotash is "dragged through the garden," so to speak. Besides the conventional lima beans and corn, it also has garlic, onion, okra, red and green bell pepper and tomatoes as ingredients. A healthy addition of bacon adds a smoky and appealing saltiness to the dish.
Get the recipe here.
This elevated version of succotash is "dragged through the garden," so to speak. Besides the conventional lima beans and corn, it also has garlic, onion, okra, red and green bell pepper and tomatoes as ingredients. A healthy addition of bacon adds a smoky and appealing saltiness to the dish.
Get the recipe here.
How to make Southern corn and edamame succotash salad
This creative vegan dish substitutes lima beans with edamame, which is a distant cousin of lima beans. Garlic, sweet onion, corn, cherry tomatoes and red bell pepper create a dish full of vibrant colors and tastes. The acidity of white wine vinegar makes the flavors pop. Get the recipe here.
This creative vegan dish substitutes lima beans with edamame, which is a distant cousin of lima beans. Garlic, sweet onion, corn, cherry tomatoes and red bell pepper create a dish full of vibrant colors and tastes. The acidity of white wine vinegar makes the flavors pop. Get the recipe here.
How to make Southern iron skillet succotash
Once again, an iron skillet plays a big part in the success of this recipe. Using the bacon drippings to saute the onion and garlic adds a flavor level. Slightly charring the cut corn and tomatoes in the iron skillet infuses a welcome rustic taste of outdoor cooking. Get the recipe here.
Once again, an iron skillet plays a big part in the success of this recipe. Using the bacon drippings to saute the onion and garlic adds a flavor level. Slightly charring the cut corn and tomatoes in the iron skillet infuses a welcome rustic taste of outdoor cooking. Get the recipe here.
How to make Southern black bean succotash
A scrumptious combination of succotash and salsa, black beans replace limas in this Southern-Southwestern dish. Ample amounts of red onion, red bell peppers and tomatoes round out the tasty profile. Fajita and Cajun spices bring it all together in a combination that can also double as a salsa or burger topping. Get the recipe here.
A scrumptious combination of succotash and salsa, black beans replace limas in this Southern-Southwestern dish. Ample amounts of red onion, red bell peppers and tomatoes round out the tasty profile. Fajita and Cajun spices bring it all together in a combination that can also double as a salsa or burger topping. Get the recipe here.
How to make Southern shrimp succotash
Shrimp enhances rather than competes with the potpourri of vegetables in this bright dish. Brimming with an assortment of seven vegetables that taste as wonderful together as they look, this recipe delivers on many levels. The dash of acidic ingredients and chopped fresh herbs earn it the coveted tag of gourmet. Get the recipe here.
Shrimp enhances rather than competes with the potpourri of vegetables in this bright dish. Brimming with an assortment of seven vegetables that taste as wonderful together as they look, this recipe delivers on many levels. The dash of acidic ingredients and chopped fresh herbs earn it the coveted tag of gourmet. Get the recipe here.
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