Succotash

Prairie Recipes

By

Collette

One of the oldest side-dishes served in America for the last 400 years is succotash. Native Americans incorporated the “Three Sisters” into a great dish. There are as many different recipes as there are tribes. The following is similar to what they would have made.

Native American Succotash

3 cups lima beans (or another type of bean)                  2 small squash, chopped

2 large ears corn removed from cob                     ¼ teaspoon pepper
2 tablespoons oil or lard                                                2 wild onions, chopped
1 tablespoon butter                                                        salt to taste

Place beans in a large pan; add several cups of water and boil until done (about 30 minutes). Remove corn from cob; run knife down the cob and remove corn “milk.”

Chop squash into bite-size pieces. Place corn “milk,” kernels of corn and chopped onion in a skillet and sauté until onion is tender. Place squash and beans into corn mixture; cover and simmer until done. Add left-over bean water to succotash as needed. Serves six.

 An updated version of succotash would be this summer salad.

 Succotash Salad

2 cups lima beans                                       2 tomatoes, seeded and chopped

4 tablespoons oil                                        ½ stalk celery, finely chopped
2 cups corn kernels                                     2 tablespoons cider vinegar
1 yellow onion, chopped                                      ½ cup thinly slice basil
1 yellow squash, chopped                          1 teaspoon Dijon mustard
1 small zucchini, chopped                          1 teaspoon salt
1 garlic clove, minced                                 pepper to taste

Cook beans covered with water for 30 minutes for fresh and 25 minutes for frozen lima beans. Drain; place in large bowl. Heat 1 tablespoon of oil in a skillet; add corn, onion and squashes. Sauté until tender; add garlic during last minute of cooking. Place vegetables in bowl with beans, cover and refrigerate for one hour. Add tomatoes, celery, basil and toss with dressing.* Season with salt and pepper. Serves: 10

*Dressing: in a small bowl place vinegar and mustard. Whisking continuously drizzle in remaining 3 tablespoons of oil. Pour over salad and serve.