Succotash

Succotash

Some traditional recipes are lost over the generations, this is not the case with succotash, a fresh and summer salad originally prepared by indigenous Americans.

Succotash is a single dish rich in ingredients, colors and texture. Here's how to prepare it step by step.

26 July, 2021
Average: 4 (3 votes)

serves for

4

total time

0 HR 25 MIN

ingredients

Lima beans
250 g
Corn
100 g
White Onion
1
Butter
1 knob
Bacon
4 slices
Cherry Tomatoes
10
Garlic
1 clove
Parsley
1 tablespoon
Extra virgin olive oil
Salt
Black Pepper

Step 01

Succotash step 01

To prepare succotash, start by slicing the bacon into strips.

Step 02

Succotash step 02

Heat a pan, add the butter and when it is melted add the bacon. Cook the bacon over a high heat until crisp, then transfer to a sheet of absorbent paper.

Step 03

Succotash step 03

Peel and finely chop the onion, then place in the pan with the butter and bacon fat. Also add the garlic clove. Sauté the onion well over low heat.

Step 04

Succotash step 04

Meanwhile, wash the cherry tomatoes and slice in half.

Step 05

Succotash step 05

Chop the parsley very finely.

Step 06

Succotash step 06

Add the thoroughly rinsed corn to the pan. Stir and cook for a minute.

Step 07

Succotash step 07

Add the drained and well rinsed beans to the pan. Stir and cook for another two minutes.

 

Step 08

Succotash step 08

Now add the tomatoes, mix, and season with salt and pepper. Remove the garlic clove and cook for another two minutes.

Serve the succotash with the crispy bacon and a sprinkling of chopped parsley that will add freshness to the dish.

Curiosities and Tips

Succotash can be served hot or at room temperature. You can replace the parsley with coriander and add a splash of lemon juice when cooked to give a pleasant note of acidity to enhance  the flavors.

Succotash is the typical recipe with which lima beans are used
paired with onions, among the richest historical ingredients.

 

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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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