Traditional Native American Succotash Recipes

SUCCOTASH

Steps:

• Soak lima beans in cold water overnight.
• Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
• Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
• Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
• Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
• Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
• Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
• Dressing
• Whisk together all the ingredients except the oil.
• Pour oil slowly, whisking constantly. Pour over vegetables and mix.
• Serve cold or at room temperature.

CANNED SUCCOTASH

Steps:

• Have ready 5 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
• Bring a large pot of water to a boil, and add corn. Cook until tender, about 4 minutes. When cool enough to handle, cut off kernels (do not cut so close to cobs that the milk comes out; you should have 5 cups). Reserve cobs to make corn soup. Combine corn kernels and beans.
• Place 1/2 teaspoon salt in each hot empty jar. Fill each jar with 1 1/2 cups hot succotash, leaving 1-inch space at top.
• Place rack in a pressure canner, and fill canner with 3 quarts boiling water. Place jars on rack. Align cover handles so they are locked into position according to manufacturer's instructions. Remove pressure regulator from steam vent. Heat canner over high heat. Let steam release from vent 10 minutes, then return pressure regulator to steam vent.
• Process corn at 11 pounds pressure 1 hour, adjusting for altitude and type of pressure canner according to manufacturer's instructions.
• Turn off heat, and let pressure drop naturally, about 40 minutes. When canner is depressurized (according to manufacturer's instructions), remove gauge, then canner's lid.
• Remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 6 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band, and try to remove lid with your fingertips. If you can't, seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, succotash can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.

EASTERN SHORE SUCCOTASH

Steps:

• Put the beans in a saucepan and add water just to cover and lightly salt the water.
• Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
• Shuck the fresh corn.
• Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
• Add the corn to the beans and simmer for ten more minutes.
• Remove from heat, season with butter, lemon juice, salt and pepper.
• Eat immediately.
• Summer on the Chesapeake.

ORIGINAL PLYMOUTH SUCCOTASH

Steps:

• Drain the beans, cover with fresh water and cook until very tender.
• Mash and rub through a fine sieve (or whirl in food processor).
• While the beans are cooking, simmer the chicken, beef and pork in water until tender.
• Add bean puree and stir until all the fat from the top of the liquid is absorbed.
• Add potatoes, turnip and hominy.
• Stir well and serve hot.
• Do not let mixture boil after beans are added or the fat will separate again.