Succotash stew was introduced to the British-American colonists in the 17th century by Algonquian Native Americans. It became a standard meal in New England. Instead of using lima beans, the Asian edamame beans are used for a little more protein and different taste. The dish was popular during the Great Depression of the 1930s in the U.S.
Succotash < Narraqgansett language: sohqultahhash "broken corn kernels"
Serves 4
1 cup (130 g) each frozen organic: corn and edamame, thawed
diced each 1 organic: onion and red pepper
1 Tbs. (15 ml) each: olive oil and (dairy-free) organic butter
1 cup (130 g) chopped organic tomatoes
1 tsp. (2 g) paprika
optional organic:
- onions
- potatoes
- turnips
- corned beef
- salt pork
- okra
1. Sauté the corn, onions, peppers (any optional ingredients) in the oil and butter.
2. Stir in the edamame and tomatoes, cook a few minutes.
3. Season with paprika.
