Stovetop Succotash Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Vegetable Dishes

Stovetop Succotash

From Dorothy McNett's recipes at 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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.