Succotash

Succotash
	A simple succotash prepared with kidney instead of lima beans
Course	Main course
Place of origin	United States and Canada
Serving temperature	Hot
Main ingredients	Sweet corn, lima beans, butter, salt
	Cookbook: Succotash; Media: Succotash;

Succotash (from Narragansett sohquttahhash, "broken corn kernels"^[1]^[2]) is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans.

Other ingredients may be added such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.^[3]^[4]

Combining a grain with a legume provides a dish that is high in all essential amino acids.^[5]^[6]

History[]

Succotash has a long history. The dish was introduced as a stew to North American colonists in the 17th century by indigenous peoples. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England^[7]^[8] and is a traditional dish of many Thanksgiving celebrations in the region,^[9] as well as in Pennsylvania and other states.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States.^{[citation needed]} It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie.^{[citation needed]}

Recipes[]

A "kitchen sink" succotash made with corn, lima beans, okra, andouille sausage, shrimp, tomato, onion, garlic, & basil

Sweet corn (a form of maize), American beans, tomatoes, and peppers are New World foods.

Catherine Beecher's 19th-century recipe includes beans boiled with corn cobs from which the kernels have been removed. The kernels are added later, after the beans have boiled for several hours. The corn cobs are removed and the finished stew, in proportions of 2 parts corn to 1 part beans, is thickened with flour.

Henry Ward Beecher's recipe, published in an 1846 issue of Western Farmer and Gardner, adds salt pork, which he says is "an essential part of the affair."^[10]

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

In popular culture[]

Sylvester the Cat's trademark exclamation is "Sufferin' succotash!"

References[]

^ Trumbull, James Hammond (1903). Natick Dictionary. Bulletin 25. Washington: Smithsonian Institution, Bureau of American Ethnology. Entry for sohquttahham (page=152; archive page n190). v.t. he breaks (it) in small pieces, pounds (it) or beats (it) small. The formative tahum according to Howse (Cree Gr. 86), 'implies he beats or batters the object, after the manner of the root.' Inan. pl. sohquttahhamunash, they (grains of corn, Is. 28,28) are broken; otherwise s?hq-, sukq-. Adj. and adv. sohquttahhae, pounded; pl. sohquttahhash, whence the adopted name, succotash. Cf. pohqunnum. [Cree séekwa-tahúm, he beats it into smaller pieces.]
^ Trumbull (1903). Entry for *msickquatash (p. 67; archive p. n194): (Narr.) n.pl. 'boiled corn whole' (i.e. mo-soquttahhash, not broken small or pounded?). See soh-quttahham. When broken, soquttahhash without the prefix. Hence the common name succotash, improperly applied, however, to the unbroken corn.
^ "succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved 2009-02-21.
^ Bowles, Ella Shannon (1947). Secrets of New England Cooking. Barrows.
^ Annigan, Jan. "Nutritional Sources of Essential Amino Acids". Retrieved 5 June 2017.
^ "Essential Amino Acids". hyperphysics.phy-astr.gsu.edu. Retrieved 5 June 2017.
^ Yes, Succotash Has a Luxurious Side
^ https://newengland.com/yankee-magazine/food/succotash-recipe-with-a-history/
^ Morgan, Diane and John Rizzo. The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition. Pg. 122.
^ Scharnhorst, Gary. Literary Eats. McFarland. p. 19.

hide v t Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan
See also	List of bean soups List of tofu dishes
Category

Succotash

Contents

History[]

Recipes[]

In popular culture[]

See also[]

References[]

Further reading[]