Over the summer my family made our nearly-annual trip to New England. On the last day we had a delicious lunch at a restaurant in Providence, Rhode Island called Succotash. After a week of coastal seafood it was the perfect transition back to home, with their interesting take on Southern fare. My only complaint was that they didn’t actually feature their namesake dish on the menu. It was a confusing choice considering that succotash is popular not just in the South but throughout the Northeast and it’s pretty easy to make.
This recipe would have been more timely at the height of gardening season but to be honest, I usually make it with frozen vegetables and it turns out just fine. Apologies in advance for the poor photos, but I did this on the fly and I have yet to master the art of food photography.
18 oz lima beans
18 oz sweet yellow corn
1/2 pound of country ham cubed
chopped white onions or pearl onions to taste
3-4 teaspoons of ham-flavored broth base
Start by cooking the ham in a skillet for a few minutes on medium heat. If it has some fat on it, allow it to render down as much as possible. You can augment this if necessary by dipping into your jar of bacon fat that all good cooks keep in the fridge (just like grandma did).
After 5-6 minutes, add your lima beans. Allow these to cook for another 7-8 minutes, stirring frequently to prevent them from sticking. At this point add your corn and onions and mix well. It should look something like this.
I then add a generous amount of pepper and my secret weapon. Ham-flavored broth base can sometimes be hard to find but it’s awesome with any green vegetables.
After adding the base I mix in about a 1/2 cup of water to activate and cover.
I allow this to cook for 8-10 minutes until the lima beans are really tender and the water has been absorbed. I also like everything to get a little brown on it for color and flavor. And that’s it. The finished product is a great side dish, or if you live below the Mason Dixon line it’s a solid addition to your meat and three.