Succotash is a dish that is commonly associated with Southern American cuisine (and Sylvester the cat), but its origins are Native American. It is a simple dish made with corn kernels and lima beans. From here, you can keep it as simple as that, or you can add extra ingredients. Common additions are shell beans, bell peppers and tomatoes.
I decided to make this dish after finding a can of beans and another can of corn in my pantry. They’ve been there longer than I’d like to admit, and it was about time I did something great with them.
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- 1/2 cup beans (I used a canned medley of baby lima beans, chickpeas, kidney beans, black eyed peas and romano beans)
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup of yellow onion, diced
- 1 tsp garlic, minced
- 1/4 cup grape tomatoes, sliced
- 1 tbsp chives, chopped
- 1 tbsp unsalted butter (or coconut oil)
- 1/4 tsp cayenne
- 1/4 tsp salt
- In a pan, melt butter (or coconut oil) on medium-high heat. Add onions and garlic. Saute for 3 minutes (until onions are translucent)
- Add corn, beans, cayenne and salt. Saute for 10 minutes (longer if you want a bit of a char on the beans and corn).
- Turn off heat, and take pan off of burner before adding tomatoes and chives. Mix well and serve. Enjoy 🙂