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Succotash

By Lorraine

Don't turn away too quickly! Succotash is a combination of Lima beans and corn in cream and topped with bacon. It is a delicious Thanksgiving side dish. Succotash? Do you say, yes please or eww.  I can relate. You either love it or hate it. I went from yuck to yum. I inherited my love of succotash from my dad.

It just took a long time for my taste buds to realized it. It wasn’t until… I was expecting our youngest daughter, Abbey. Never one to have pregnancy cravings, I suddenly developed a love of succotash! I ate a lot of succotash those 9 months. And guess what? Abbey LOVES succotash too.    🙂

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.

Succotash was a staple Colonial American Fair.

From Hands on History:
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

source
*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.

Fiber Source

Lima beans, like other legumes, are full of dietary fiber. Just one cup will yield 53 percent of a person’s daily fiber need.

Succotash

Printable Version

INGREDIENTS:

  • 2 cups fresh or frozen baby Lima beans
  • 2 oz. salt pork (bacon could be used)
  • 1/2 cup water
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • dash pepper
  • 2 cups fresh or frozen whole kernel corn
  • 1/3 cup light cream
  • 1 T. flour

DIRECTIONS:

In a 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.

Remove pork. Blend cream slowly into flour. Stir into vegetable mixture.

Cook and stir until thickened and bubbly.

Serves 6

 

Don't turn away too quickly! Succotash is a combination of Lima beans and corn in cream and topped with bacon. It is a delicious Thanksgiving side dish.

 

If you like this recipe you might also enjoy…

 

Harvard BeetsSuper easy recipe for classic Harvard Beets. Enjoy this old-fashioned vegetable side dish for your Thanksgiving or holiday dinner.

 

Orange Whipped Sweet PotatoesOrange Whipped Sweet Potatoes are a delicious side dish for poultry, pork or beef. Flavored with orange juice, brown sugar and a hint of nutmeg.

 

Pumpkin PiesFamous Libby's Pumpkin Pies. This recipe makes two delicious pies! It is an easy recipe and a Thanksgiving classic on the dessert table.

 

Applesauce Cake

Easy recipe for old-fashioned applesauce cake with over-the-top delicious caramel spread. A perfectly spiced fall dessert that is exceptionally moist.

 

Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Holidays, Recipes Tagged With: Abbey, Thanksgiving, vegetables

Comments

  1. Justine says

    October 7, 2019 at 6:21 pm

    I love succotash, but never tried making it. Yours looks amazing and I love the creaminess that yours gives! Definitely trying this one out! I just have one question… your recipe calls for 1/2 water. Is that 1/2 cup of water?
    Thank you in advance and thank you for your recipe!

    Reply
    • Lorraine says

      October 7, 2019 at 6:39 pm

      Hi Justine,

      Yes, the recipe calls for 1/2 cup water. Thank you so much for bringing this omission to my attention. Succotash is good any time of year but especially in the autumn and for Thanksgiving. I think you will enjoy this easy recipe.

      Kindly, Lorraine

      Reply
  2. Just a little something from Judy says

    December 1, 2011 at 10:32 am

    Count me in on the succotash. Your picture reminded me of just how much I miss that dish. I grew up with it when both of my grandmas served it often. Makes me want to make it tonight for dinner.

    Reply
  3. Jen says

    November 24, 2011 at 6:52 pm

    Happy Thanksgiving to you and your family.

    Jeannette

    Reply
  4. Kathleen says

    November 24, 2011 at 2:06 pm

    The only beans I like are jelly beans! 🙂
    A very blessed Thanksgiving, Lorraine!

    Reply
  5. Beth says

    November 24, 2011 at 11:03 am

    I didn't grow up eating succotash, but I think it looks really good. Blessings of Thanksgiving to you and your family.

    Reply
  6. Natasha in Oz says

    November 23, 2011 at 10:48 pm

    I have never had succotash before but since I love broad beans I imagine I would love this. I will have to give it a try-thanks for the recipe!

    Blessings to you and your family for Thanksgiving. I hope that everyone enjoys this special time to give thanks for our many blessings.

    Best wishes
    Natasha.

    Reply
  7. Sherry from Alabama says

    November 23, 2011 at 3:00 pm

    I don't like lima beans but you "almost" make me want to try them again. 🙂 Your dish looks wonderful!

    Thank you for such a beautiful and educational post. (Wish you'd give lessons on food photography. I just can't seem to get it right.)

    Wishing your family a warm happy Thanksgiving! ~ Love, Sherry

    Reply
  8. Rosemary@villabarnes says

    November 23, 2011 at 4:08 am

    I actually like succotash. I think it's the name that puts you off. Yours looks yummy.

    Reply
  9. Tink says

    November 23, 2011 at 1:29 am

    My grandma always made fresh butter beans and corn but only added homemade butter with salt and pepper, She was raised and lived her whole life on a huge farm in NC, so ya, always fresh veggies. I will have to try your recipe, maybe for thanksgiving. Yum. Happy Holidays for you and yours <3 Tink

    Reply
  10. Ann says

    November 22, 2011 at 11:29 pm

    I can't stand lima beans and so won't touch succotash. It does remind me of a incident that happened when i was very young. My mother served it with dinner one evening and my dad with a rather disgusted tone in his voice asked what it was. The next thing I knew the bowl was flying past his head and crashed on the wall. Needless to say it was never served in our house again…lol

    Reply
  11. Jennifurla says

    November 22, 2011 at 5:52 pm

    I made one last night with Roasted Brussels, mushrooms, white beans, bacons and parm…I love succotash

    Reply
  12. lindsey says

    November 22, 2011 at 5:38 pm

    Never heard of it but think I will try it…are lima beans the same as out broad bean I wonder? Looks pretty tasty!

    Reply
  13. Walking on Sunshine... says

    November 22, 2011 at 3:49 pm

    I like lima beans but have never had them creamed! These looks good! Hope you're having a nice day!

    Reply
  14. NanaDiana says

    November 22, 2011 at 3:28 pm

    Yep- NOT high on mu "must have" list, Lorraine!;>) But I love that YOU love it~

    Your new header is GORGEOUS! I LOVE it! xo Diana

    Reply
  15. ArtyMarti says

    November 22, 2011 at 1:53 pm

    I was hoping the crop would fail. I have to agree with my kids that Lima Beans taste like cardboard beans.

    Reply
  16. Buttercup says

    November 22, 2011 at 1:09 pm

    Not me! This is a favorite of mine and this version looks delicious.

    Reply
  17. Carol @ There's Always Thyme to Cook says

    November 22, 2011 at 12:37 pm

    I'm in the EWWWW group 🙂 But my husband loves it! I may even be really nice and make it for him one of these days. My first thought when I saw Succotash wasn't even EWWW, it was Sylvester the Cat cartoon.

    Reply
  18. Personalized Sketches and Sentiments says

    November 22, 2011 at 12:32 pm

    I used to NOT like lima beans…actually, I was such a picky eater as a little kid growing up! but as I became a teenager, my tastes changed and to this day, there is very few things that I don't like! (Hm…my hips can confirm that fact.) Thank you for sharing your recipe, and the neat facts! (I've heard of Succotash, but didnt know what "Succotash" actually was. I wonder how the name came to be?)

    Blessings & Aloha!
    Have a blessed Thanksgiving!

    Reply
  19. Maple Lane says

    November 22, 2011 at 11:45 am

    I like it too! Thanks for your recipe.

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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