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NATIVE AMERICAN SUCCOTASH - Narragansett msíckquatash, "boiled corn kernels".



Succotash is basically corn kernels and lima beans. It can vary as corn kernels and any legume. I can also have optional ingredients such as red bell peppers, tomato, edamame and cream sauces. It can also be served as a soup, a salad, or a casserole. The ingredients vary throughout the world, but can almost certainly have its roots with the indigenous native tribes of the Americas.

 

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET© NARRAGANSET (NATIVE AMERICAN) SUCCOTASH, (Boiled corn kernels) INGREDIENTS: Serves 4

• 1½ cups corn • ¾ cups frozen baby lima beans • 4-6 Tablespoon(s) extra virgin olive oil • 1 large shallot diced fine • 2 cloves garlic • 2 Tablespoon(s) roasted bell pepper, diced • 1 Tablespoon fresh basil, chopped • 2 Tablespoon(s) fresh flat leafed parsley, chopped • 1 Tablespoon fresh thyme, chopped • juice from ½ lime • ½ TeaspoonDIRECTIONS: 1. Sautè in 2 tablespoons of virgin olive oil in a skillet, the lima beans, corn, onion or shallot and garlic and cook over medium heat until the onion or shallot is translucent, about 4 minutes. 2. Add the red bell pepper, basil, parsley and thyme and mix all together, and heat for a minute or two. 3. Season with sugar, salt, pepper and lime juice to taste and serve.




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