Long before I had an appreciation for succotash, I was familiar with Sylvester the Cat’s catch phrase, “Sufferin’ succotash”. The phrase rated highly in my juvenile world of cartoon character’s catch phrases. It shared a prominent spot with Snagglepuss’ “Heavens to Mergatroid” and Daffy Duck’s “You’re desthpicable”. Ahhhhh…..the cartoons of my youth!
Succotash is originally a Native American dish that has remained popular in Southern culture. It joins two favorite vegetables: corn and butterbeans. Or lima beans. You say lima beans and I say butterbeans. The vegetable used to make succotash is known to me as butterbeans. Always has been, always will be. Call them what you will, I love them. I actually like butterbeans more than Southern field peas which is saying a lot because I adore peas.
A good supper for us is a bowl of succotash and some cornbread. We don’t feel like we suffer at all. In fact, it makes us pretty happy.
Y’all come see us!
Succotash
yield: 6 -8 side servings, 3 – 4 main dish servings
Use fresh or frozen butterbeans and corn.
3 – 4 strips of bacon, diced
2 cups whole kernel corn (I prefer Silver Queen variety)
2 cups butterbeans (tiny green limas)
4 cups water
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Place diced bacon in a large pan and cook until the fat renders out and the bacon starts to crisp. The bacon doesn’t need to fully cook.
Add corn and butterbeans to pan with bacon and drippings.
Cover with water, add salt and pepper. Stir well.
Simmer covered for 30 minutes or until butterbeans are tender. Taste for seasoning. Serve with cornbread for a complete meal or use as a side dish.
“Sufferin’ Succotash”(Recipe: Succotash)
Ingredients
- yield: 6 -8 side servings 3 - 4 main dish servings
- Use fresh or frozen butterbeans and corn.
- 3 - 4 strips of bacon diced
- 2 cups whole kernel corn I prefer Silver Queen variety
- 2 cups butterbeans tiny green limas
- 4 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Place diced bacon in a large pan and cook until the fat renders out and the bacon starts to crisp. The bacon doesn't need to fully cook.
- Add corn and butterbeans to pan with bacon and drippings.
- Cover with water, add salt and pepper. Stir well.
- Simmer covered for 30 minutes or until butterbeans are tender. Taste for seasoning. Serve with cornbread for a complete meal or use as a side dish.
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Maureen | Orgasmic Chef says
Okay how many people will read this and NOT think, thufferin thuccotath?
LOL only those too young to know!
Jackie Garvin says
You’re right about that! 🙂
Chris Thomas says
I absolutely love this. But then-again, everything’s better with bacon.
Have you ever thought of, or tried this…
I slowly render diced bacon until it’s tender-crisp, then remove it and set aside. I then add a med. diced jalapeño, that’s been seeded and stemmed. I then add a couple of tbsp. of diced sweet onion: That all gets rendered for a few minutes, I then add the veggies and cook as usual. When it’s all done, I toss it in a bowl with the bacon bits. Yummmm.
Up north they add tomatoes… and no bacon. But then-again, they add tomatoes to everything. It’s okay but… gimme bacon. ^_^
God bless.
Marcia says
Jackie, this looks delicious! We call the small green ones limas and the large beige ones butter beans. I love in South Louisiana.
No offense but I don’t care at all for the floating links to Twitter, Facebook, etc that I have been getting while I am trying to read the posts and recipes on my phone. Very distracting. Is there a way to “anchor” them somehow? Thanks !
Jackie Garvin says
Marcia,
We’re doing some work on the site and looking at all sorts of different options for things. Thanks for your feedback!
grace says
i associated succotash with cartoons for the longest time, but now i have a new definition–it’s one of my favorite side dishes, period!
Jackie Garvin says
I’m so glad to hear you love it, too, Grace. I think I could eat it everyday.
Jennifer says
Oh you are so right, succotash and cornbread is a beautiful pairing! I like to embellish mine with chicken, tomatoes, and fresh herbs. Never tried bacon. I bet that’s wonderful too 🙂
Jackie Garvin says
We think it is, Jennifer! 🙂