I know succotash isn't gourmet fare ~ but, why does it get such a bad rap?
|Where's the parsley?|
Succotash is a traditional American dish of Colonial America, which became popular during the Great Depression because it was cheap to make, and the ingredients came out of the home garden. It was a dish of survival, which varied greatly, depending upon the cook.
Mom always served succotash at the Thanksgiving table and I do also. The heart of the dish is corn, with lima beans accompanying it, although other beans may be used also. Then it can be stepped-up with other veggies, crumbled crisp bacon, cream, or whatever suits you.
You either love it or you hate it ~ which side are you on?
3 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons chopped pimento
1 green or red pepper, chopped
2 cups corn
1 (10-ounce) package frozen lima beans
2 tablespoons chopped parsley
Salt and seasoned pepper, to taste
2 tablespoons fresh parsley, chopped
Melt butter in large skillet.
Sauté onions, garlic until tender.
Add pimento, bell pepper, corn, and lima beans.
Cook until tender, about 10 minutes.
Season with salt and seasoned pepper.
Stir in parsley.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
You still have time to go here to enter a great giveaway from Hickory Farms! It’s chock full of all kinds of goodies you’ll like!