by Annette Bromley

Created on: May 19, 2010

SUCCOTASH is a wonderfully good for you Native American dish that was first shared with the early immigrants who came here from Europe.  It is simple to make and along with a green salad, a whole grain roll and some fresh fruit you have a wonderful meal that is made in a dutch oven or deep dish casserole. 

Succotash is a Native American word that means and dish contains both beans and corn and is originally a baked type of stew made in clay pots buried in the hot cooking coals or simmered in a pot over the campfire where it was left to stew and simmer all day long until time for the evening meal.  It is high in both protein and carbohydrates and loaded with the vitamins and minerals we need for a healthy diet. 

True succotash is not the same as the canned corn and bean combination you can purchase from your grocer’s shelves or make by combining a can of kidney or lima beans to a can or corn though that is succotash.  Succotash is made in several different ways adding a variety of other vegetables including tomato, squash, turnip, carrots, yams but the recipe I have is from a Native American cookbook and it is the one I like best.  It keeps well in the refrigerator for three or four days and it freezes well so you may want to make up a good batch of succotash and freeze some up in meal size containers for when you need a quick and easy meal.  Reheated just enhances the flavor.

How to Make Real Succotash:

Combine

4 cups precooked red kidney, soldier or yellow eye beans

    (or combine the beans and include lima as I often do…1 cup of each)

2 cups whole kernel corn

1 pound fowl meat cut into bite size chunks (I use chicken breast or turkey but you can substitute beef, ham, lamb or wild game if you so choose)

       (If you are vegan just leave this out and add lightly browned tofu if you like)

3-4 medium size potatoes scrubbed and cut into bite size pieces (do not peel)

1/2 cup chopped butternuts or walnuts

1 medium onion chopped coarsely

2 Tbsp. chopped celery

1 Tbsp. chopped fresh parsley

1Rounded Tbsp. sugar (maple or brown sugar is wonderful but regular granulated will work) I sometimes add a pinch of ginger and all spice for zip as well.

Salt and pepper to taste

Add just enough water or vegetable broth to cover (or chicken broth) Cover and bake in medium oven about 40 min.  or on top of stove until meat is done and tender about 15-20 min.  I usually cook mine in my crock pot on low and let it cook all day (about 4 to 6 hours)  The slow baking or cooking in the crock pot I think works best as it gives it more time to season.

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