Succotash: A Traditional Indigenous Dish with Lasting Flavor

Succotash is a vibrant, nourishing dish with deep Indigenous roots, originating from the Narragansett people of the Northeast. The name “succotash” comes from the Narragansett word msíckquatash, meaning “boiled corn kernels.” Traditionally, succotash combines corn and beans—two of the Three Sisters crops, which are integral to many Native American agricultural practices.

This dish not only reflects Indigenous ingenuity in farming but also serves as a nutritious, protein-rich meal. Today, many variations of succotash exist, with ingredients like bell peppers, onions, or even bacon added for extra flavor. The recipe listed below offers a modern take, using lima beans, corn, and fresh herbs to create a dish that is both simple and delicious.

Regional Variations of Succotash

One notable regional variation of succotash comes from the Southern United States, where the dish often includes okra and tomatoes. Okra, introduced to Native cuisine through African influence, adds a slightly thickened texture, while tomatoes contribute a tangy sweetness. This version is popular in the Carolinas and the Southeast, where Indigenous, African, and European culinary traditions have long blended.

Succotash remains a testament to the resilience and culinary brilliance of Indigenous peoples, continuing to be a staple at gatherings and celebrations. Whether served warm or chilled, it’s a dish that honors the past while remaining a flavorful favorite today!

Ingredients

Here is everything you’ll need to make a delicious succotash dish!

• • 2 cups fresh or frozen corn kernels

• • 2 cups lima beans (or any Native beans such as cranberry beans)

• • 1 small onion, diced

• • 1 red bell pepper, diced (optional)

• • 1 cup cherry tomatoes, halved (optional, for a Southern variation)

• • 1 tablespoon sunflower or vegetable oil

• • ½ cup water or vegetable broth

• • Salt and pepper to taste

• • ¼ teaspoon smoked paprika (optional)

• • 2 tablespoons fresh parsley or basil, chopped

Instructions

Step 1: Cook the beans

If you plan on using dried beans, soak them overnight and cook until tender. However, if you prefer fresh or frozen lima beans, it’s best to boil them in water for about 10 minutes, and then drain them.

Step 2: Sauté the aromatics

In a large skillet, heat your oil over medium heat. Then, add the diced onion and bell pepper, sautéing until softened (about 5 minutes).

Step 3: Add corn and beans

Stir in the corn and cooked beans into the large skillet, being sure you mix all the ingredients well. Cook for another 5 minutes.

Step 4: Season and simmer

Pour in the water or vegetable broth, and add salt, pepper, and smoked paprika (if applicable). After pouring in each ingredient, let the mixture simmer for 5 more minutes, stirring occasionally.

Step 5: Finish with fresh herbs

Remove the ingredients from the heat and stir in fresh parsley or basil for added flavor.

Step 6: Serve this delicious dish!

One of the excellent things about succotash is that you can serve it warm or chilled, as a side dish or a light meal on its own.

This easy yet hearty dish is a tribute to the wisdom of Indigenous agricultural traditions, showcasing the perfect balance of nutrition and flavor. Enjoy it as a connection to the past and a celebration of Native foodways!