Succotash (Mountain Style)

The Native American combination of corn and beans that Appalachian families adopted as their own. More than just corn and beans — mountain succotash often included bits of salt pork or bacon, sometimes tomatoes from the garden, and whatever other vegetables were available. Carried in mason jars to the field. One of the oldest American dishes still eaten today.

Ingredients

• 2 cups fresh or frozen corn kernels
• 1 can (15 oz) butter beans or lima beans, drained (or 2 cups fresh)
• 3 oz salt pork or 3 strips bacon, diced
• 1 small onion, diced
• 1 medium tomato, diced (optional, summer only)

Salt and black pepper

• 1 tbsp butter

Directions

1. Cook salt pork or bacon in a large skillet over medium heat until browned and the fat is rendered.

Add onion. Cook 4–5 minutes until softened.

1. Add corn. Cook 3–4 minutes, stirring occasionally.
2. Add beans (and tomato if using). Stir gently to combine.
3. Season with salt and black pepper. Add butter and stir until melted.
4. Simmer together 8–10 minutes until flavors meld and everything is heated through.
5. Tastes equally good warm or cold from a jar.

Notes

The word succotash comes from the Narragansett word ‘msickquatash.’ The corn-and-bean combination creates a complete protein. Mountain families grew their own field corn and dried beans, making this dish essentially free from the garden. During lean years, succotash carried families through.