Summer Succotash

SSuccotash

Succotash is a hearty and affordable combination of primarily corn and beans (usually lima beans) with origins credited to early Native Americans. Regional and seasonal variations have developed with additions of peppers, tomatoes, and other vegetables. A little bacon or ham never hurt either!

As far as I’m concerned, this particular recipe is summer in a bowl.

  • garden fresh: zucchini, sweet corn, red peppers, jalapeno peppers, onions
  • smoky and tangy flavors: chili powder, cumin, lime and cilantro
  • stove-top preparation
  • delicious warm or chilled

Summer Succotash

2 cloves garlic, minced
1/2 cup diced red onion
2 tablespoons corn or olive oil
1/2 – 1 teaspoon ground cumin
1/2 – 1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup diced red pepper
1 cup diced zucchini
1-2 tablespoons finely diced jalapeno peppers (optional)
2 cups fresh sweet corn kernels (or frozen, see note)
1 15-oz can black beans, drained and rinsed
1/2 cup salsa
1 lime, cut into wedges
2 tablespoons finely minced fresh cilantro
Sour Cream (optional)

Cook and stir garlic and onion in hot oil over medium heat in a large skillet, 2-3 minutes. Add cumin, chili powder, salt, pepper, diced peppers, zucchini and corn; continue to cook for 2-3 minutes longer, gently stirring occasionally. Add black beans and continue cooking 3-5 minutes or until heated through. Remove from heat and stir in the salsa. Squeeze the juice from 2 lime wedges over the top and sprinkle with minced cilantro.

Serve with additional lime, cilantro leaves and sour cream. 

NOTE: If using frozen corn, defrost kernels while preparing the rest of the dish and add along with the black beans instead of with the other fresh vegetables.

The original version of this recipe had twice the black beans and no jalapeno. I also added the idea of sour cream (sorry, I didn’t have any in the fridge like I thought I did when I took the picture). And it wasn’t called succotash. I don’t know why that word came to me when trying to name this recipe. It did … so I googled it. Sure enough, the name fit the recipe and made me want to try making it with lima beans sometime too.

The other thing I learned was that, according to Wikipedia, “any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash”.

That’s right. There it is again …

LARD!

So next time I will be experimenting with lima beans and my good old buddy, lard.

Until then … enjoy the feasts of summer!


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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