Saturday, September 26, 2009


Succotash comes from a Narragansett Indian word meaning "boiled corn." American settlers quickly adopted the dish and it is still popular in many areas of the east. Southern succotash usually includes stewed tomatoes.

This is usually served as a side dish (in Pennsylvania it's a traditional Thanksgiving side) but it also makes an excellent main course for a cold winter dinner.

1 lb bag frozen baby lima beans
1 lb bag frozen corn
1 can diced tomatoes, drained (optional)

Add bag of baby limas to a saucepot of salted, boiling water. Cook until tender, then add corn and heat through. Drain well, add butter and seasoning to taste. Serve hot.

With tomatoes: After draining, return to pot and add stewed tomatoes. Cook for another 5 minutes over med-low heat, stirring and making sure it doesn't scorch. Add butter and seasoning, serve.

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