Succotash nutrition and facts

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Succotash Quick Facts
Name: Succotash
Origin United States and Canada
Calories 221 Kcal./cup
Major nutrients Manganese (64.17%)
Copper (38.22%)
Iron (36.50%)
Carbohydrate (36.01%)
Isoleucine (32.83%)
Succotash is a culinary dish which consists of sweet corn with shell beans or lima beans. Moreover, add green or sweet red peppers, tomatoes and okra as other ingredients. Mix the grain with legume which offers all essential amino acids. Being relatively inexpensive, the dish was popular during Great Depression in United States. Sometimes, it was cooked in form of casserole with light pie crust on top in traditional pot pie. In America (South), the combination of vegetables prepared with lima beans and topped with butter or lard known as succotash. It is a side dish of vegetables usually served in a cream sauce. Different versions are found in Kentucky, Massachusetts, Virginia, New England and Pennsylvania Dutch using corn, lima beans and milk or butter. Corn succotash includes lima beans, corn, onions and bell peppers.

History

Northern Indian tribes are using beans other than lima beans. Lima beans are inherent to South America and were brought by Europeans to North America. In early 1800s, tomatoes emerged in some parts of Pennsylvania for color and flavor. People disliked succotash due to the plain lima bean. In 20th century, corn version was served in school cafeteria.

How to make Succotash?

Ingredients:

  • 4 ears corn
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 cup diced Spanish onion
  • 2 cups fresh lima beans
  • 1 ½ tablespoons butter
  • 2 cups diced heirloom tomatoes
  • 1 ½ tablespoons mayonnaise
  • Kosher salt and black pepper (freshly ground)
  • Juice of 1 lime
  • 2 tablespoons fresh basil
  • 2 tablespoons Pecorino-Romano cheese (grated)
  • 1 tablespoon fresh mint
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh cilantro

Directions

  1. Heat a grill pan and keep the heat medium-high. Grill the corn lightly charred on all sides (for about 10 minutes). Set it aside to cool down, then cut off the kernels.
  2. In a sauté pan, heat oil over medium heat. Add onion and sweat till translucent for about 5 minutes. Cook for other five minutes by adding the garlic. Add lima beans and tomatoes. Cook till it becomes tender for about 5 minutes.
  3. Add corn to a saute pan. In a small bowl, combine butter and mayonnaise. Add it to the succotash with lime juice.
  4. Season with pepper and salt. Put it to a serving bowl.
  5. Sprinkle basil, mint, cilantro, Pecorino-Romano and smoked paprika.

References:

https://en.wikipedia.org/wiki/Succotash

https://www.foodnetwork.com/recipes/geoffrey-zakarian/summer-succotash-3800608

https://www.cooksinfo.com/succotash

https://dinnerthendessert.com/corn-succotash/

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