SUCCOTASH WITH CREAM
The Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson
Narragansett, Huron, and many other tribal people who grew corn had been eating mixed corn and beans long before the first recorded mention of succotash in a New England August 1751 diary entry. The word succotash is said to come from a Narragansett word, msiquatash. The dish remains popular among the Narragansett of Rhode Island.
This is one of many versions of succotash found across the United States, one that settlers around St. Louis may have made.
Makes 6 to 8 servings.
2 cups whole kernel corn, fresh or frozen
2 cups cooked lima beans, fresh or frozen
3 to 4 tablespoons half- and -half
1/4 to 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine the corn and beans in a medium saucepan. Add about 1/2 cup water.
Bring to a boil. Reduce the heat to low.
Simmer for about 10 minutes, allowing the water to evaporate.
With a slotted spoon, drain and remove the vegetables to a serving dish.
Pour the half-and-half over the top and sprinkle with salt and pepper.
Toss together lightly.
Serve immediately.
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