Stovetop Succotash Recipe

From Dorothy McNett's Recipe Book.

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Stovetop Succotash

From Dorothy McNett's recipes 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
1/2 cup water, perhaps a little more
1 pinch or as much as 1 teaspoon chili powder
fine sea salt and fresh ground black pepper to season

Slowly cook the strips of bacon in a large, heavy skillet. Add chopped onion and saute until onion is golden. Add roasted pepper, beans, corn and the water. Simmer, covered, until vegetables are tender, about 8 -10 minutes.
Season with chili powder as desired, add sea salt and fresh ground pepper.

Recipe created 2000-10-17.

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