Southern Succotash Recipe (2024)

FAQs

What was the original succotash? ›

The word showed up in 1751 from the Narragansett Indian term “misckquatash” which meant “boiled whole kernels of corn” and referred to a simmering pot of corn to which other ingredients were added. Pots of early succotash could contain pieces of meat or fish.

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels".

The difference between Hash and Succotash is that Succotash must contain edamame type beans to be called such. Well, my own succotash not only contains edamame bean but also okra, sweet corn as well as walnuts parsley and chilli peppers.

To yell “Suffering Succotash!” is no different then when folks yell “Cheese and Bread!” instead of “Jesus Christ!” At first glance, it would seem that succotash is being cast as interchangeable with Our Lord and Savior, but perhaps it means that eating succotash is interchangeable with the suffering of Jesus.

Succotash is a corn and lima bean dish that often includes tomatoes, peppers, and okra. Its name comes from the Narragansett (a Native American language that was once spoken in the area that is now Rhode Island) word “sohquttahhash,” which roughly translates to "broken corn kernels."

Our Triple Succotash is a flavor-packed combination of corn, butter beans and tomatoes prepared with the perfect blend of seasoning. An excellent side dish or as an ingredient to soups and salads, Margaret Holmes Triple Succotash is a Southern favorite.

This succotash recipe is perfect from summer through fall. You'll often see succotash at the Thanksgiving table, and this dish would certainly liven up the meal.

Other than what they're called and sometimes their color, butter beans and lima beans are exactly the same. Their species is called Phaseolus lunatus and the difference in their name is only a matter of geography. In the American South and the United Kingdom, they're butter beans.

Succotash has an interesting history. Its origin can be traced back to 17th century Native Americans living in what is now Rhode Island. The recipe trickled down and became a common stew cooked in the southern part of The United States. Then the dish eventually found its way to Africa.

Who first made succotash? ›

Succotash, that savory mélange of corn and beans, is a noble dish with a long history. We have 17th-century Native Americans to thank for it; they introduced the stew to the struggling colonial immigrants.

Like yellow mustard-based sauce, hash is a distinctive feature of the South Carolina barbecue style. A sort of cross between a thick gravy and a stew, it's made from pork and (often) various pig organs and is usually served over white rice, though sometimes grits or bread are used instead.

noun. a cooked dish of kernels of corn mixed with shell beans, especially lima beans, and, often, with green and sweet red peppers.

Chef notes. Originally a nutritional powerhouse of Indigenous North America, succotash was a brothy, long-simmered dish, defined by two critical ingredients: dry corn, hulled by steeping in wood-ash lye (known as whole hominy or pozole today), and dry beans.

The "Three Sisters," Succotash, and Native Americans

The name is a somewhat Anglicized spelling of the Narragansett Indian word “msickquatash,” which referred to a simmering pot of corn to which other ingredients were added. Tanis, D. (2015, August 19).