The kids wanted to try Succotash when we were learning about native american foods around Columbus' time. It took a long time to get around to actually trying it, and when we did, I found a bunch of recipes on the internet, averaged them, and made the result.
It was really boring and not great.
So we spiced it up, and at least one of my children likes it so much that I decided I'd better write down the recipe so we don't forget.
So this is how we make "succotash" (which probably tastes nothing like the southern dish because I've never had it before, so I had no idea what I was aiming for. This is kind of south-western-y).
1 can medium green lima beans, drained (they're with the Southern food in the store, not with the beans) or 1/2 bag dried lima beans, cooked according to the instructions on the bag.
1 can whole kernal corn, drained
1 can petite diced tomatoes, drained a little (or 1 can tomato sauce if you MUST, but petite diced tomatoes are better)
1 can diced green chilies, undrained
1 dash salt (or to taste)
1 dash pepper (or to taste)
1-2 dashes of chili powder (or to taste)
1 tsp minced dried onions
1 dash garlic powder
Mix in a pot, heat to boiling. We serve it with corn chips because it tastes good that way.
Obviously not actually native american style (did they even use tomatoes?) or Southern style (chili powder and chips? Sounds like Salsa...). But it's filling, nourishing, and tasty. And super easy to make. I hear native americans used squash, so I'm contemplating dicing up and throwing in the crookneck squash that is all over the place right now.
It was really boring and not great.
So we spiced it up, and at least one of my children likes it so much that I decided I'd better write down the recipe so we don't forget.
So this is how we make "succotash" (which probably tastes nothing like the southern dish because I've never had it before, so I had no idea what I was aiming for. This is kind of south-western-y).
1 can medium green lima beans, drained (they're with the Southern food in the store, not with the beans) or 1/2 bag dried lima beans, cooked according to the instructions on the bag.
1 can whole kernal corn, drained
1 can petite diced tomatoes, drained a little (or 1 can tomato sauce if you MUST, but petite diced tomatoes are better)
1 can diced green chilies, undrained
1 dash salt (or to taste)
1 dash pepper (or to taste)
1-2 dashes of chili powder (or to taste)
1 tsp minced dried onions
1 dash garlic powder
Mix in a pot, heat to boiling. We serve it with corn chips because it tastes good that way.
Obviously not actually native american style (did they even use tomatoes?) or Southern style (chili powder and chips? Sounds like Salsa...). But it's filling, nourishing, and tasty. And super easy to make. I hear native americans used squash, so I'm contemplating dicing up and throwing in the crookneck squash that is all over the place right now.
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