Archive recipe

Succotash

Name: Succotash
Yield: 6 servings
Ingredients: 3 cups corn; 3 cups lima beans; 3 tbsp butter; 1/2 cup milk; salt; black pepper

Corn and beans simmered together, a Native American dish adopted by the colonists.

Succotash comes from a Narragansett word for boiled corn and beans, and the combination was taught to the colonists by the peoples of the Northeast. It could be a side dish or a main dish with meat.

The dish

2 of 6 items checked

Succotash

cooking.nytimes.com

Serves 6 · 2 of 6 items checked · 4 aisles

Produce

3 cupscorn

Dairy & Eggs

3 tbspbutter
½ cupmilk

Pantry / Durable

3 cupslima beansChecked by You

Spices & Seasoning

saltChecked by You
black pepper

Cooking Instructions

Cook the beans in water until nearly tender.
Add the corn and cook until both are soft.
Stir in the butter and milk and season with salt and pepper.
Simmer gently until the liquid thickens slightly.
Serve hot as a side dish.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The young Frenchman's supper · Philadelphia, Pennsylvania

The general's table at Mount Vernon · Mount Vernon, Virginia