This Southern favorite that’s built on a foundation of lima beans and corn
By David Zinczenko
This Southern favorite that’s built on a foundation of lima beans and corn (which work in synch to create a complete protein) has an origin story in just about every state where the colonists crossed paths with Native Americans, including Massachusetts, which likes to claim succotash as its own because it was supposedly served at the first Thanksgiving at Plymouth Plantation in 1621. But once you dress it up with smoky bacon and a splash of half-and-half, as we do in our version, you’re talking Southern pedigree all the way.
Succotash Recipe:
SERVES 4
YOU’LL NEED
2 strips bacon, diced (It’s the smokiness you’re really after here, so look for either double-smoked or applewood-smoked bacon. Two strips of either is plenty to infuse this whole dish.)
4 scallions, chopped, greens and whites separated
1 red bell pepper, chopped
2 ears corn, husked, kernels removed from cob
2 cups frozen baby lima beans, thawed
Salt and black pepper to taste
1⁄4 cup half-and-half
HOW TO MAKE IT
- Cook the bacon in a large sauté pan over medium heat until brown and crispy, about 5 minutes. Remove and reserve.
- Add the scallion whites and bell pepper and cook until the vegetables soften, about 3 minutes, then stir in the corn and lima beans.
- Cook for another 3 to 4 minutes, stirring, until the corn is lightly toasted.
- Turn the heat down to low, season the vegetables with salt and pepper, then add the half-and-half.
- Gently simmer until most of the liquid has evaporated and coats the vegetables, about 3 minutes.
- Stir in bacon and scallion greens.
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