I admit, there are just a few at our Thanksgiving table that let this veggie dish pause at their plate and scoop out a spoonful. Most pass it quickly to the person next to them.
For those few, it continues to appear.
2 cups fresh or frozen baby lima beans
2 oz. salt pork (bacon could be used)
1/2 tsp. salt
1/2 tsp. sugar
2 cups fresh or frozen whole kernel corn
1/3 cup light cream
1 T. flour
In saucepan, combine beans, pork, water, salt sugar and pepper.
Cover; simmer until beans are almost tender. Stir in corn.
Cover and simmer until vegetables are tender.
Blend cream slowly into flour. Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
From Hands on History:
Succotash was a staple Colonial American Fair.
Colonists quickly came to depend on corn as a vital staple. When times were hard it was not uncommon to eat some form of corn three times a day – fresh, dried or ground into cornmeal. Lacking most fruits and vegetables during the winter months resourceful women brought variety to meals by using cornmeal to make a wide selection of porridges, breads, puddings, pancakes and pies. Leftover cornmeal porridge was sliced and fried for breakfast. Later Colonists used an old Indian method to create pudding that featured molasses, butter and spices.
Facts about Lima Beans:
*They are named after the city of Lima, Peru.
*They are also often called butter beans or chad beans.
*The three main varieties are dwarf, small, and large.
*The lima bean is believed to have originated in either Peru or Guatemala.
*Cultivation of the lima bean in Peru is believed to have started as far back as 6000 BC.
*The lima bean was being cultivated in North America by 1301.
*Raw lima beans contain a cyanide compound and should not be eaten raw. Only those varieties with the lowest cyanide levels are legally allowed to be sold in the United States. Cooking deactivates the cyanide compound.
*One of the most popular North American dishes using lima beans is succotash, a dish containing primarily of corn and lima beans. Succotash is particularly popular in the South.
*Large, flat lima beans are used in Japan to make a sweet bean paste called “shiro-an.”
*Lima beans have a high molybdenum content and may help people with a sensitivity to sulfites since sulfite sensitivity is often due to low levels molybdenum in the body.
Lima beans, like other legumes, are full of dietary fiber. Just one cup will yield 53 percent of a person’s daily fiber need.