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Succotash

Note: The "three sacred sisters" -- corn, beans, and squash -- sustained ancient Indian cultures and early settlers. This recipe builds on contemporary recipes for succotash that almost always contain lima beans and corn, but also can include green beans, zucchini, sugar snap peas, seared sea scallops, turkey sausage. . . . It uses a recipe from Paul Prudhomme's Seasoned America as a guideline.   Beef stock was mixed with chicken stock, but this cook prefers using one or the other.

2 T unsalted butter or 4 strips bacon, coarsely chopped and rendered for grease
1 1/2 cps chopped onion
2 cps winter squash (butternut, hubbard, butternut preferred), peeled and cubed
2 1/2 cps fresh corn kernels (about 8-9 ears, or equivalent frozen or canned

3 cps shelled fresh or frozen lima beans
2 cps fresh or frozen green beans
2 1/2-3  cps chicken stock

3/4  t Creole/Cajun seasoning

1. Combine seasonings and set aside.
2. Saute onions in butter or rendered bacon fat.
3. Stir in half of the corn and half of the seasonings. Add 1/2 of chicken stock and stir till hard crust forms on the bottom of the skillet, about 6-8 minutes.
4. Add remaining corn, lima beans, green beans, rest of the chicken stock and simmer another 17 minutes, or till limas and squash are tender.  Stir occasionally.