See Also: Vegetable Dishes
Stovetop Succotash
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. One of the first Indian recipes adopted by the colonists was a mixture of boiled beans and corn sweetened with the fat of the bear. The natives called it m'sick-quotash, but to the English it became simply succotash.
1/3 cup julienne strips of bacon
1 onion, peeled and coarsely chopped
1 green pepper, roasted, seeded and chopped
1 (10 oz.) package frozen baby Lima beans
1 (16 oz.) package frozen kernel corn
1 cup water
2 tablespoons butter
1 teaspoon chili powder
fine sea salt and fresh ground black pepper to season
Slowly cook the bacon in a large, heavy skillet.
Add onion and saute until onion is golden. Add roasted pepper and saute 3 minutes more.
Add frozen beans, corn, and the water, and simmer, covered, until vegetables are tender, about 15 minutes.
Season with butter and sea salt and fresh ground pepper to taste.
Recipe created 2000-10-17.
