Succotash is a simple corn and beans sauté. A traditional dish of many Thanksgiving celebrations in New England – first developed by the Narraganset Indians in Rhode Island. Today, many chefs add ingredients that are local to them, or that complement the mix.
- 2 tablespoons unsalted butter, organic, divided
- ¾ cups shallots, peeled and chopped, 1/2″ dice (2 medium shallots)
- 2 cups fresh zucchini, cleaned, 1/2″ dice – use multi colored
- 2 ears fresh corn, cut kernels off cob (about 2 cups)
- 2 teaspoons fresh garlic, peeled and minced
- ½ teaspoon jalapeño, minced
- ½ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- 1 cup lima beans, cooked & drained
- ½ cup butter beans*, optional
Heat 1 tablespoon of butter in a large cast iron skillet. Set heat to medium-high. When hot, add the shallots, give a big stir to coat.
Cook, stirring for 5 minutes until caramelized, and a little colored. Add the remaining tablespoon of butter and the zucchini. Stir well, and cook for 5 minutes, until the zucchini is colored around the edges. Reduce the heat to moderate, add the corn, garlic, jalapeño, salt & pepper and cook for 2 minutes, stirring. Add the lima beans and butter beans (if using), stir to combine all and cook for just 2 minutes to blend the flavors.
Sprinkle with chopped parsley and serve. Taste for seasonings.
* Butter Beans are available organic & canned, found in health food and gourmet shops.
For a vegan recipe, simply use vegan butter or a neutral oil.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
serves 10 – 12 as a side dish