Fun fact of the day: this Bimini Succotash has Native American roots.
Today, we think of classic succotash as a Southern recipe. But the word ‘succotash’ is actually derived from the Narragansetts, a Native American tribe in Rhode Island. “Sohquttahhash” means broken corn kernels.
Succotash is a hardy and nourishing meal that is highly customizable. Most of the ingredients can be frozen or, in a pinch, canned. This Bimini Succotash is no exception.
¼ cup olive oil
2 cups corn (canned and drained,
or frozen is fine)
½ cup bell pepper, diced
1 hot pepper, seeded, and diced (optional)
1 cup onion, diced
½ cup tomatoes, diced
1 cup shelled, cooked lima beans
(fresh, canned or frozen)
1 tsp. dried oregano or basil
1 Tbsp. vinegar
½ tsp. each salt and pepper
Heat the olive oil in a medium skillet. Add the corn, peppers, onion, and tomatoes. Cook over medium heat about 3 minutes, stirring until vegetables are just tender. Add cooked
beans, and sauté 2 minutes longer. Remove skillet from heat and add the oregano or basil and vinegar.
Season with salt and pepper and serve immediately.
Recipe by Lori Ross, Southern Boating May 2019
Leave a Reply