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Traditional Succotash

Photo Credit
Brent Hofacker/Shutterstock
Catherine Boeckmann
Yield
6 to 8 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine's Lost and Vintage Recipes

Succotash is an easy side dish for any cookout, potluck, or dinner. The traditional dish includes corn, lima or butter beans, and pork. Interestingly, this dish has Native American origins. 

Rich in nutrients and inexpensive to make, it became prevalent during the Depression and World War II. We love it with fresh corn straight from the cornfield.

Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans or butter beans are common today. The added heavy cream at the end is optional. If you’re using the butter beans, a nice variation for a light sauce is a mix of the butter bean liquid and lemon juice. 

You can also add other ingredients to your succotash. Today, it’s common to add cherry tomatoes for added color. Bacon can also be substituted for pork. 

Or, go vegetarian, but you’ll need to add a tablespoon or two of olive oil instead of the pork.

See more historically inspired dishes, including roast goose and chestnut croquettes.

Ingredients
6 ears corn
4 tablespoons unsalted butter, divided
3 pounds cranberry beans, lima beans, or butter beans (cooked, canned, or frozen)
1/2 small onion, finely diced
2 teaspoons sugar
Optional: 1/8 pound salt pork, cut into 4 pieces
Optional: 1/4 cup heavy cream
Optional: salt and pepper to taste
Instructions
  1. Use a sharp knife to cut kernels from the corn cobs and set kernels aside.
  2. In a pan over medium heat, melt 1 tablespoon butter. Add beans, onions, and salt pork (if using) and cook, stirring frequently, for 10 minutes or until onion is golden.
  3. Stir in corn and add enough water to cover by 1/2 inch. Add sugar and the remaining 3 tablespoons of butter. Bring to a gentle bubble and cook, uncovered, for 10 minutes.
  4. Remove salt pork and season with salt and pepper.  
  5. Add cream (if using) and serve hot.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s ÃÛÌÒÁµÈË found each other. She leads digital content for the ÃÛÌÒÁµÈË website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Carlos Sierra (not verified)

10 months ago

Hello, although my opinion is outside North American culture, I would like to give my opinion, clarifying that I am a professional Chef.
According to the historical information of this succulent dish, it owes its origins to native tribes of North America, and was created before the arrival of the conquistadors, around the 13th century.
This leads us to know that pork or olive oil did not exist at that time.
According to research, it was a collection of local ingredients, basically grains, and tomatoes (of American origin) could be included, although not necessary.
All current variations are totally valid, since that's what food is, different tastes and different potentials.
This is my contribution to distinguish the original recipes from the so-called fusion ones, which have always existed.

B Anderson (not verified)

1 year ago

Growing up my parents canned Succotash in quart size Mason Jars. The Succotash consisted of corn, baby green lima beans, okra and tomatoes. They were a side dish, so they never contained meat. When the jars were opened to prepare for the meal they sometimes added tomatoes, onion and were cooked with a little bacon drippings or butter, salt and pepper to taste. This was served with the main meal meat, other side dishes, a pone of cornbread, iced tea, and desert. I never ate it because I'm not a big okra fan, except when it's fried with cornmeal and crispy. The tomatoes used in the preparation were also canned and the onion used was raw.

Peggy (not verified)

1 year 2 months ago

When I grew up in the fifties, my father, who was from New England, only made succotash in the fall, using "shelly" beans. These were green beans that had become overripe and tough in the hot late summer sun; they were shelled like butter beans. Only the beans shelled out were used. I prefer this succotash to any made with lima beans.

Jamie E. (not verified)

2 years 9 months ago

I grew up eating succotash with hamburger, lima beans, and corn. I make it with any kind of ground meat now (depends on what I have in the freezer), corn, lima beans, onions, garlic, sometimes I'll add green beans too. I've never put cream in it, but butter sometimes. It's good no matter what I put in it. One of my favorite dishes! I will now try it with tomatoes to see if I like it that way. :)

Marlene Dumont (not verified)

2 years 9 months ago

I'm of Scottish/English decent, and married to an Indigenous man. Our variety of this dish in both cultures was just corn and lima beans thickened with a little butter & corn starch. However...I tried it with bacon and cream. Delicious.

Florence (not verified)

2 years 9 months ago

I live in Pa. dutch area & have never heard of pork in succotash. Our's is lima bean's & corn.

You're absolutely right. I grew up in Audubon and there was never any pork or bacon.

Sharon (not verified)

4 years ago

looks wonderful! I have wanted to try this recipe for a long time so I think I will make it this year as my new side dish!
Thank you!