Is anything better during the harvest than making good use of fresh garden produce? This recipe for summer succotash is a summer variation on a New England classic, lightened and brightened for warm days when a bowl of veggies makes for a perfect supper. A culinary combination of corn and beans, succotash was one of […]
By Aimee Tucker|Aug 06 2013|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Is anything better during the harvest than making good use of fresh garden produce? This recipe for summer succotash is a summer variation on a New England classic, lightened and brightened for warm days when a bowl of veggies makes for a perfect supper.
A culinary combination of corn and beans, succotash was one of the first foods that the Native Americans of coastal New England shared with the Plymouth settlers. Rich in nutrients and inexpensive to make, it was especially popular during the Depression and World War II. Fresh corn is the superstar of any succotash. Photo Credit : Aimee Seavey
Fresh summer corn is the highlight of summer succotash. You can use canned or frozen corn, but why would you when there’s so much tasty sweet goodness hiding under those silky strands? Get husking and you’ll be handsomely rewarded!
Husk the corn, then get slicing! Photo Credit : Aimee Seavey
While cranberry beans are the “authentic” succotash choice, lima beans are the next best thing (and they’re a lot easier to come by) so that’s what we’re using here. Summer dishes should come together quickly so you can get outside and enjoy the sunshine. Quartered cherry tomatoes and a handful of fresh basil leaves add tons of fresh summer flavor.
Fresh or frozen lima beans are a common swap for the traditional cranberry beans. Photo Credit : Aimee Seavey
Onions and beans crackling in a pan with butter, seconds before adding the corn, smelled pretty darn good.
Lima beans, onions, and butter before adding the corn. Photo Credit : Aimee Seavey
When the beans, corn, and onions were cooked to perfection, the tomatoes and basil were added and everything was tossed together along with a healthy crank of sea salt and fresh ground pepper.
Pile on the fresh basil, torn or thinly sliced. Photo Credit : Aimee Seavey
Summer succotash makes a great side dish, but you can also eat it the way I did — in a bowl for supper on the porch at the end of the day next to a glass of cold white wine.
Summer succotash makes a great summer side — or even the main event! Photo Credit : Aimee Seavey
Ah, the fresh flavors of summer!
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