New England Succotash Recipe
This fresh bean and corn old-fashioned New England succotash recipe is especially nice in summer.
By Yankee Magazine|Jul 13 2018|
A combination of cranberry beans and corn kernels, 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. This bean and corn succotash recipe is especially nice in summer.
Note: Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans are a popular substitute.
Yield
6 to 8 servings
Total Time
20 minutes
Ingredients
6 ears fresh corn
4 tablespoons unsalted butter, divided
3 pounds fresh cranberry beans or fresh or frozen lima beans, shelled (see Note)
1/8 pound salt pork, cut into 4 pieces (optional)
1/2 small onion, minced
2 teaspoons granulated sugar
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup heavy cream (optional)
Instructions
Use a sharp knife to cut the kernels from the cobs and set aside.
In a large saucepan over medium heat, melt 1 tablespoon butter. Add the beans, salt pork (if using), and onion. Cook, stirring often, until the beans are tender and the onion is golden, about 10 minutes.
Stir in the corn and add enough water to cover by 1/2 inch. Add the sugar and remaining 3 tablespoons butter. Bring to a gentle bubble and cook, uncovered, for 10 minutes.
Remove the salt pork and season with salt and pepper. Add cream, if desired. Serve hot.
this is closest I could find that is made like my mother,s from the 50’s. She used evaporated canned milk instead of cream, She did not use bacon. She used a slurry of meat drippings (turkey) to thicken the mixture a bit and baked in covered cassarole in medium oven (350). Sorry I don’t have her exact measurements. I made addition of crumbled crackers on top. Great tummy filler!
Nice recipe
I have to say I’m looking for exacting cooking directions for succotash my mother and grandmother made years ago. There was never ever considered the use of lima beans in succotash, thank God! But these were two old New England ladies and this is not quite the recipe. Wonder where they got theirs?
You recommend this as a Thanksgiving dish in one of your articles. Please note that fresh corn in the cob is not available in late November.
Question. Where can you buy cranberry beans? Can you buy cranberry beans already cooked in canned or frozen form?
Oh, this sounds so good! I haven’t thought about Succotash in many years. I’m 71, and my mother would make this occasionally as my Dad loved it – as did I. But my sister hated it, so we didn’t get it as often as we’d like. I think I’m going to have to try this recipe – if only for old time’s sake! Thanks!