Traditional Indigenous Recipes
Succotash is primarily comprised of lima beans (Native to Peru) and corn. EuroAmericans altered the recipe by cooking the vegetables with lard, meat drippings, and/or butter. There are many variations on how to prepare succotash; I prefer the optional method below.
Very Basic Recipe
2 cups lima beans (cooked in 2 quarts of water)
2 cups sweet corn (boiled for 10 minutes)
½ cup turkey stock (or vegetable stock)
Cook the lima beans and the corn in separate pots of boiling water until tender, then drain.
Put the beans and corn together in one pot along with turkey stock and cook on medium for about five minutes.
Salt and pepper to taste.
Add to the lima beans and corn in the one pot:
1/2 cup chopped and sautéed tomatoes
1/2 cup chopped and sautéed onions
1/2 cup chopped and sautéed red bell pepper
*3 crushed cloves garlic
*Old World ingredient