To make good succotash mix together some fresh corn or other corn, tomatoes, lima beans, bacon drippings, bacon, butter, cream, or milk and okra and cook the ingredients in a pot.
You can also add some beef, bacon or other meat if you prefer.
Adding some sauteed onions and bacon drippings as well as butter and cream or milk can also make the succotash taste much better as well.
To make succotash creamy, just before the succotash dish is ready you add some butter, milk or cream to make the succotash turn out creamy.
They call lima beans and corn succotash because the word succotash is derived from the word msickquatash that means boiled kernels.
The reason they call it succotash is because the word succotash is derived from the Narragansett Indian word msickquatash that means boiled corn kernels.
The primary ingredient of the traditional American dish succotash is corn, lima beans and other vegetables.
Succotash is of Native American Culture.
When serving succotash you serve the succotash hot or warm.
You can serve and eat succotash cold if you want too but warm or hot succotash tastes better than cold succotash.
Meat that goes good with succotash are beef, chicken, pork, fried chicken, BBQ Baked Pork Spareribs and seafood.
The American dish succotash is a vegetable dish that is primarily made up of sweet corn with lima beans or other shell beans.
Other ingredients of succotash may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.
Combining a grain with a legume provides a dish that is high in all essential amino acids.
The succotash name comes from the Narragansett (a Native American language that was once spoken in the area that is now Rhode Island) word “sohquttahhash,” which roughly translates to "broken corn kernels."
Succotash can be enjoyed as a side dish, or it can be served as the main entree by pairing it with rice, mashed potatoes or cornbread.
No matter the presentation, this hearty dish will be sure to provide you with a warm dose of Southern comfort.
In New England, succotash is often served at Thanksgiving, whereas in the South it is prepared with tomatoes (and often okra), topped with butter, and offered as a summer dish.
Succotash is comprised of several vegetables and is high in vitamins and fiber.
So yes, it's healthy, but it can be made even healthier with the substitution of edamame.
You can also keep the saturated fat in check with less butter and no added cream or bacon.
The difference between Hash and Succotash is that Succotash must contain edamame type beans to be called such.
Succotash may be a Southern favorite and be named after the word “msickquatash” of the Narragansett in New England, but this dish, most famously made with corn and lima beans, has deep roots in the Midwest.
Frozen edamame, or soy beans, are an easy addition to succotash.
The ones with the shells already removed are a snap to use in this dish.
We have 17th-century Native Americans to thank for the succotash dish; they introduced the stew to the struggling colonial immigrants.
Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the settlers' kitchens.