Native American Succotash Recipes

SUCCOTASH

Succotash image

Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.

Provided by Vera Abitbol

Categories Salad

Time 1h45m

Number Of Ingredients 18

Ingredients

4 ears of corn (, shelled (or ½ lb/250g frozen corn kernels))
1 cup dry lima beans
⅓ cup olive oil
1 zucchini (, diced)
½ red bell pepper (, seeded and diced)
½ green bell pepper (, seeded and diced)
1 jalapeno pepper (, finely chopped)
3 scallions (, sliced)
10 basil (, finely chopped)
1 teaspoon dried tarragon (, chopped)
½ cup cider vinegar
1 tablespoon mustard
1 shallot (, chopped)
1 clove garlic (, chopped)
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil

Steps:

Soak lima beans in cold water overnight.
Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
Dressing
Whisk together all the ingredients except the oil.
Pour oil slowly, whisking constantly. Pour over vegetables and mix.
Serve cold or at room temperature.

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In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
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