Summer Succotash

other recipes

Summer

|

45 mins

|

2 servings

Succotash is the token recipe of native foodways. Usually held up as the typical dish for the “three sisters” planting practice, the name comes from the Narragansett word for “broken corn kernels”, sahquttahhash. Historically the dish is often described as a vegetable stew, consisting of whatever seasonal ingredients were on hand. Today, it is often less stew-like and more of a vegetable medley consisting of corn and lima beans, with the rotating supporti ng cast of tomato, summer squash, pepper, and okra. Called to that historical version of a vegetable stew, we choose to use more liquid than what is typically called for, and instead of water we use diced tomato and veggie stock to add extra layers of flavor. Then we use flour in a pseudo-roux step to thicken all that extra liquid. If you like spicy, some red pepper flakes or a dash of hot sauce would do great in this. Or if you have them kicking around, some bacon or hard cheese would definitely make it luxurious. And any fresh herbs you have would really take the dish to the next level.

Ingredients

from your CSA Club Share

from your pantry

  • Oil
  • Salt  
  • Flour – 2 t
  • Soy sauce – 1 t
  • Pickle Liquid – 2 t
    • We used Pickled Cherry Tomato liquid, but use whatever you have on hand. Or use vinegar if you’re pickleless.

larder items

tools

Nothing special for this recipe!

Directions

mise

  1. If needed, thaw the stock.
  2. Shuck the edamame and set aside in a medium bowl. Add corn to this bowl.
  3. Slice the white portion of green onion and pepper and set aside together in a small bowl.
  4. Slice the green portion of green onion and set aside for garnish.
  5. Dice the tomato and set aside in a third bowl. ~1c will be used in one step below, while the remaining ½ c in a later step.

cook

  1. In a large pot over medium heat, add ~3 T oil. Once the oil is shimmering, add the onion, pepper, and a pinch of salt. Saute until softened, ~ 2 min.
  2. Add the garlic salt and flour and stir to combine. Continue stirring until the flour is fragrant, making sure to scrape the bottom to prevent the flour from burning, about 2 mins.
  3. Add 1 c diced tomato and stir in to dissolve anything stuck to the bottom of the pan while crushing the tomatoes to release their juices. Add the stock and cranberry beans, mix in, and bring to a simmer. Reduce the heat to medium low and simmer for 3 mins.
  4. Add the edamame, corn, and 2 pinches of salt. Stir in and cover, stirring occasionally. Cook until the cranberry beans are tender, ~ 8 mins.
  5. Remove from the heat and add the soy sauce and pickle liquid. Taste and adjust seasoning as needed (probably another pinch of salt). Then mix in the rest of the diced tomatoes.

plate

Garnish with the green portion of the green onion, and plate along with your favorite grilled protein, or just by itself for a late summer stew.