Foodie Friday: Succotash
It was Sylvester the cat of Looney Tunes fame that made “sufferin’ succotash” a catchphrase, but succotash had been around a long time before then—it is said to have been served at the first Thanksgiving meal. It’s a very easy dish to make, even for amateur chefs. It’s also packed full of vitamins and protein, so it’s a win/win!
We replaced the traditional lima beans with edamame in this recipe, but many other legumes—such as kidney beans, fava beans, and cranberry beans—work just as well.
Succotash
1 medium red onion, finely chopped
2 Tbsp. olive oil
2 medium-sized zucchini, roughly chopped
1 red pepper, finely chopped
8 ears fresh corn, kernels cut off the cob, or 4 cups frozen or canned corn
1 cup edamame beans
1 jalapeño pepper, finely diced (optional)
Juice of 1 lemon or lime
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped cilantro leaves, or herbs of your choice
- In a frying pan over medium heat, sauté the onions in olive oil. After 3 to 5 minutes, add the zucchini, red peppers, and corn.
- Continue cooking the mixture for 5 minutes, stirring often. Add the edamame and the jalapeño, if you like your succotash spicy. Add the lemon or lime juice.
- Cook for a few more minutes before switching off the heat. Then add the salt, pepper, and cilantro leaves or any other herbs you like.
- Serve hot and enjoy!
Makes 6 to 8 servings
Posted by Jason Baker
