Succotash with Fresh Herbs & Smoked Meat Recipe

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2 votes | 6114 views

To a great extent, succotash was another of the many gifts to the table from Native Americans. Corn, beans and meat are a tasty and nourishing combination, whatever the type of bean or meat. In this recipe the real flavor play is brought forward by the addition of fresh herbs. After all, corn and beans have no real pronounced flavors of their own.

I get nothing but clean plates when I have this on the menu, and find that offering it during the dreary days of mid-Winter brighten spirits and boosts conversation. Here I have modified a recipe for which I thank JoAnne Weatherly and the test kitchen pros at Southern Living, and you may also tweak my version to suit your guests.

Prep time:
Cook time:
Servings: 6-8
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Ingredients

Cost per serving $1.60 view details
  • 1 lb of baby lima beans, parboiled for 4 minutes, then rinsed under cold water
  • 2 lbs sweet corn, off the cob ( you can use frozen veggies, if you don't have access to fresh) {TIP: You CAN make this 1 to 1, beans to corn, but I find that, much like ethanol, more corn produces less gas...]
  • 8 oz smoked meat, chopped (ham, venison, duck all work well)
  • 1/3 C minced shallots
  • 1/2 C red Bell pepper, chopped
  • 3 Tbs sweet butter
  • 2 tsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp grated nutmeg
  • 1 C heavy whipping cream
  • 1 Tbs fresh chives
  • 1 Tbs fresh parsley
  • 1 Tbs fresh terragon

Directions

  1. Line the ingredients and groups up as follows:
  2. butter, ham, bell pepper & shallots, corn & beans & salt & pepper nutmeg, cream, the 3 minced fresh herbs
  3. Melt the butter in a large, deep pan
  4. As the butter starts to bubble, add the ham and lightly brown it for about 4 minutes, stirring occasionally
  5. Add the Bell pepper & shallots and combine, saute for about 3 minutes
  6. Add the corn, beans & seasoning, combining well, stirring often for about 8 minutes
  7. Add the cream, cook for 10 minutes, stirring often - vegetables will be tender, cream slightly thickened and reduced
  8. Add the minced herbs, combine well.
  9. Serve hot

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Nutrition Facts

Amount Per Serving %DV
Serving Size 178g
Recipe makes 6 servings
Calories 439  
Calories from Fat 127 29%
Total Fat 14.56g 18%
Saturated Fat 8.65g 35%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 266mg 11%
Potassium 1523mg 44%
Total Carbs 62.36g 17%
Dietary Fiber 16.1g 54%
Sugars 10.06g 7%
Protein 18.8g 30%
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Comments

  • ShaleeDP
    July 17, 2013
    This sounds nice. I'm not familiar with the recipe but it does look tasty.
    • Amos Miller
      December 17, 2012
      Thanks, Smokinhotchef! The apricot mustard sauce on the pork, if you are interested, can be found in my recipe for Venison or Elk with Apricot Mustard Sauce. And very glad you like my cornbread recipe! Best regards - Amos


      • Smokinhotchef
        December 17, 2012
        This recipe is a cornucopia of goodness, no pun intended. I think it's a great way to showcase the power of colors and flavor interactions that can have an effect on the overall receptiveness of a new dish. Pairing it with your cornbread is fabulous and a flashback to the ingredients and grains upon which this country is built! Wonderful recipes and great job!
        1 reply
        • Amos Miller
          December 17, 2012

          Thanks, Smokinhotchef! The apricot mustard sauce on the pork, if you are interested, can be found in my recipe for Venison or Elk with Apricot Mustard Sauce. And very glad you like my cornbread recipe! Best regards - Amos

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