What is the definition of Succotash?

Sohquttahhash is from the Narragansett word (the language once spoken in New England, the area that is now Rhode Island) for succotash translating to "broken corn kernels." Succotash was introduced to the colonists by Native Americans around the 17th century.

What is in Succotash?

The traditional dish consisted of a simmering pot of corn and seasonal ingredients. Beans and summer squash in the warmer months, dried beans and pumpkin were common in the colder months. The mainstays of succotash are corn and shell beans. From here the variations are vast. This is a popular dish in the South where okra, bacon and tomatoes are common additions. Fresh corn elevates succotash but frozen will do if fresh is not available. Lima beans or butter beans keep this dish traditional but edamame is great here too!

Is Succotash a healthy food?

Yes! Filled with fresh lightly cooked veggies, herbs and spices, this recipe is brimming with vitamins, minerals and quality nutrients!

Is Succotash a traditional Southern dish?

Yes, succotash is often associated with Southern cuisine. It has been a popular dish in the Southern United States for many years. Succotash traditionally includes ingredients such as corn, lima beans, and tomatoes, which are abundant in the region. However, succotash has variations across different cultures and regions, so it is not exclusively a Southern dish.

Traditional Succotash

Name: Traditional Succotash Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 cup yellow onion, diced; 4 large garlic cloves, roughly chopped; 1 teaspoon smoked paprika; 1 1/2 teaspoon coriander; 1 teaspoon sea salt (adjust to taste- start with less if you know you prefer less salt); 1/2 teaspoon cracked pepper; 2 cups zucchini, diced; 1 cup fresh green beans, sliced 1/4″ inch pieces; 1 cup okra, sliced (fresh or frozen); 2 ears of corn, shucked and kernels removed (about 2 cups), (frozen will work here too); l cup lima beans; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 cup cherry tomatoes; 1 handful fresh basil leaves (fresh herbs really elevate this dish!); 1 tablespoon apple cider vinegar or lemon juice; A pinch of cayenne pepper, optional for extra spice

Description

Succotash is abundant with fresh summer veggies & simple, clean flavors. A delicious healthy side dish to pair with your choice of protein for a healthy delicious meal. Vegan and Gluten-free.

Ingredients

Units

2 tablespoons butter or olive oil
1 cup yellow onion, diced
4 large garlic cloves, roughly chopped
1 teaspoon smoked paprika
1 1/2 teaspoon coriander
1 teaspoon sea salt (adjust to taste- start with less if you know you prefer less salt)
1/2 teaspoon cracked pepper
2 cups zucchini, diced
1 cup fresh green beans, sliced 1/4″ inch pieces
1 cup okra, sliced (fresh or frozen)
2 ears of corn, shucked and kernels removed (about 2 cups), (frozen will work here too)
l cup lima beans
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup cherry tomatoes
1 handful fresh basil leaves (fresh herbs really elevate this dish!)
1 tablespoon apple cider vinegar or lemon juice
A pinch of cayenne pepper, optional for extra spice

Instructions

Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes. Add smoked paprika, coriander, pepper and saute another minute.
Add zucchini, green beans, okra, corn and butter beans, plus dried basil and thyme. Sauté 5 minutes over medium heat. Stir in fresh corn for another 4 minutes or until tender crisp.
Add vinegar, adjust salt and pepper. Add tomatoes and basil. Serve.

Notes

Succotash can be made in advance and keeps well in the fridge for a few days. Enjoy leftovers for a healthy lunch or scramble with eggs for breakfast.

For a richer dish, add about 1/4 cup heavy cream a minute before turning off the heat.

Nutrition

Serving Size: 1 cup
Calories: 112
Sugar: 4.2 g
Sodium: 310.8 mg
Fat: 4.2 g
Saturated Fat: 0.7 g
Carbohydrates: 17.1 g
Fiber: 3.5 g
Protein: 3.8 g
Cholesterol: 0 mg