‘Great Sauces Transform Good Food into Gourmet’
Sylvester the cat
Suspect of any dish called succotash, I’d never tasted or even figured out the ingredients. I envisioned it as some kind of soupy squash dish. All I know is that Sylvester the Cat from Looney Tunes says “sufferin‘ succotash” in those cartoons from way back when. Could it involve suffering while you eat it or maybe it has less than desirable side effects after the fact? Not too sure about it. That’s coming from someone who prides herself in diverse eating.
Pleasantly surprised, it turns out succotash is a corn and lima bean dish. This Hoosier version is a riff on the traditional recipe. It’s how Indiana makes succotash, dumping lima beans for fresh green beans. They’re cut in stubby pieces so it cooks evenly with the corn kernels. Indiana Succotash has the same yellow and green colors, similar look but a different nuance. If you have beans and corn coming out of your garden, go for it.
Recipe: Indiana Succotash
Prep Time: 8 Minutes | Cook Time: 13 Minutes | Yield: 6 Cups | Level: Easy
- 1 lb fresh green beans, cut in 1/2-inch pieces
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 bunch green onions with tops (about 6), 1/4-inch sliced
- 1/2 tsp celery seed
- 4 cups fresh corn kernels, about 6 ears corn
- freshly ground pepper
Special Equipment – large pot, large skillet
1 Bring a large pot of water to boil with 1 tablespoon of salt. Add green beans and cook until crisp tender, about 3 minutes. Pour into a colander. Place beans in a bowl of ice water with 1 tablespoon of salt to stop cooking and cool.
2 Heat olive oil and butter in a large skillet over medium heat. Add green onions and celery salt. Sauté until onions soften, about 4-5 minutes. Add corn kernels and continue cooking for 3 minutes.
Reduce the saturated fat in this recipe by using 2 tablespoons of olive oil and omitting the butter.
Serve this dish in the late summer when corn on the cob is fresh. You can also make it during the winter with frozen vegetables.
- Exchange green beans for lima beans or edamame.
- Exchange fresh for frozen green beans and corn.
Inspiration – Martha Stewart
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: August 23, 2013