New England Succotash

From Vegetable Cookbook

Beans Recipes | Vegetables Recipes

Yield: Serves 6 to 8

A combination of cranberry beans and corn kernels, Succotash was one of the preparations using native ingredients that the Narragansett Indians taught to the first Plymouth settlers. Lima beans may be substituted and a small amount of cream may be added if you wish, but neither was a component of the original "recipe.''

• 6 ears corn
• 3 pounds cranberry beans, shelled
• 1/4 pound salt pork, cut into 4 pieces
• 2 teaspoons sugar
• 4 tablespoons butter
• Salt and freshly ground pepper

1. Cut the kernels from the cobs and set aside. In a large saucepan, combine the beans and salt pork and add enough cold water to cover by 1 inch. Bring to a gentle bubble and cook, uncovered, for 15 to 20 minutes or until the beans are nearly tender.

2. Stir in the corn and add enough additional water to cover by 1 inch. Add the sugar and 2 tablespoons of the butter. Bring to a gentle bubble and cook, uncovered, for 5 minutes. Remove the salt pork and stir in the remaining 2 tablespoons butter until it is melted. Season with salt and pepper. Serve piping hot in individual bowls.

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