SOUTHERN SUCCOTASH

It can be said that succotash is very, very, American. The Native Americans originally introduced this melange of vegetables and legumes to the colonists in the early 17th century, as many of the items-especially corn-were unknown to them, having never been produced in Europe. The dish quickly became a staple and was soon adapted as a standard in the cuisine of New England.

Although it did not originate in the South, Succotash gained popularity in the region. The dish allows for many variations, giving leeway to use a variety of root vegetables, fresh produce, beans, and corn, which the south usually had in plenty. They do, however, get full credit for the contribution of okra, which is what most consider to be a key component of Southern Succotash.

We begin our dish with a little prosciutto instead of bacon, just because we “try” to keep things on the healthier side. We prefer fresh green beans to the traditional Lima beans, but please feel free to use whatever you like. This is just a guide for “inspiration”, so it can be adapted to whatever you have on hand or what is in season. This is also a great accompaniment to our Jerk Pork or Chicken. Enjoy!

Southern Succotash

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish, Vegetable

Cuisine American, American-Southern

Servings 2 -3

Ingredients

  

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• Green Beans Cut into about 1“ – 1 1/2” pieces and Parboiled for 4 minutes
• 1 Tbsp Olive Oil or Avocado Oil
• 1 Pieces if Prosciutto Finely chopped
• 1 Shallot Finely Chopped
• 2 Green Onions, (White & Green parts separated) White parts Finely Chopped – Green Parts sliced on a bias for garnish
• 1 Celery Stalk Finely Chopped
• 1 Garlic Clove Finely Chopped
• 1/3 Cup Chopped Peppers, Finely Chopped Red, Yellow, Orange, Green, or Combo
• 1 Cup Yellow Squash Cut into approximately 1” cubed pieces
• 1 1/2 Cups Okra Cut into 1/2” slices
• 1 Cup Corn Fresh, Canned, or Frozen – if Canned drain & rinse, if Frozen Thaw before adding
• 1 Cup Cherry Tomatoes Sliced in half
• Salt and Pepper to Taste
• 2 Tbsp Fresh Basil, Chopped or Chiffonade Other fresh herbs may also be used, such as: Thyme, Parsley, Tarragon, Dill, or a combo.

Cooking Liquid

• 1 Cup White Wine, or any of the following: Vermouth, Vegetable Stock, Chicken Stock, or Water. This will be used throughout the cooking process to add liquid when needed. You may use less than 1 Cup, but that amount is good to have ready when needed.

Instructions

 

• Cut Green Beans and place into boiling water, and cook for 4 minutes. Strain and quickly rinse with cold water to stop further cooking. Set aside.
• Heat a large skillet over medium heat and add in Olive Oil.

  Add Prosciutto, Shallot, “Whites” of Green Onion, and Celery. Allow to cook until vegetables are softened, about 2-3 minutes. (If it cooks too fast & starts to burn, reduce the heat and give it a “splash” of the Cooking Liquid.

  Add in the Garlic and chopped Peppers. Continue to cook for another minute.

  **If at anytime the mixture seems too dry or is cooking too quickly, add a dash of the Cooking Liquid.
• Add in the Yellow Squash, Okra and 1/2 Cup of the Cooking Liquid. Allow to cook for 1-2 minutes.

  Add in the Corn and Green Beans. Cook for another 1-2 minutes, or until the Okra and Squash have no “resistance” when a pairing knife is inserted. (Or you can taste to see if they are done.)
• Turn off the heat and gently stir in the sliced Cherry Tomatoes.

  Taste for seasoning, and add your preference of Salt and Pepper.

  Garnish with the remaining sliced Green Onion before serving.

Keyword Succotash, Vegetables

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