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  1. Meals & Cooking
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  3. Succotash

Succotash

By Justin SullivanPublished: Jul 30, 2021
VerifiedApproved by the Delish Test Kitchen
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succotash
Joel Goldberg
Yields:
4 - 5 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
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The word succotash is an Anglicized spelling of “msickquatash” a Naragansett word that means "broken corn" and typically referred to a stew of corn and other ingredients. Cookbooks and travel logs from the 18th and 19th century reveal that the tradition of eating corn, beans and squash together has been a tradition in this country for centuries, largely because these three crops are often grown together. This is also why they are often referred to as "The Three Sisters" which is the name of another dish with indigenous roots.

We love using this combo of sweet, savory summer veg to make a fresh side dish that will light up any warm-weather meal. Historically, the three ingredients would often be cooked along some form fresh or dried meat but in this case we've opted for bacon which will add a some nice crispy texture and porky flavor.

Tried out this summer veggie side? Let us know how it came out in the comments below!

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Ingredients

  • 3

    thick strips bacon, cut into lardons (sliced crosswise into ¼” thick pieces)

  • 3

    cobs corn, kernels removed (about 2 cups)

  • 2

    medium zucchini, chopped into ¼” pieces

  • 1

    (15.5 oz) can lima beans, drained and rinsed or 16 oz bag frozen lima beans, thawed

  • 3

    cloves garlic, minced

  • Kosher salt 

  • Freshly ground black pepper

  • 3 Tbsp.

     unsalted butter, cut into small pieces

  • 1/3 cup

    low-sodium chicken stock

  • 2 Tbsp.

    lemon juice

  • 2 Tbsp.

    chopped fresh parsley, plus more for garnish

  • 2 Tbsp.

    thinly sliced fresh basil, plus more for garnish

Directions

    1. Step 1Place bacon in a Dutch oven or other large heavy bottomed pot. Place over medium-high heat and cook, stirring occasionally, until the fat has rendered out and the bacon has begun to crisp up, 5 to 6 minutes. Using a slotted spoon, transfer lardon to a paper towel lined plate and set aside.
    2. Step 2Add corn, zucchini, lima beans and garlic to the bacon fat and toss to coat. Cook, stirring often until bits of the mixture have begun to brown, 5 minutes. Season with salt and pepper.
    3. Step 3Add butter, stirring until melted. Add chicken stock and bring to a simmer. Let cook until nearly all of the liquid has evaporated and the zucchini is very tender, about 10 minutes.
    4. Step 4Reduce heat to medium-low and stir in bacon; cook until just heated through. Remove from heat and stir in lemon juice and herbs .
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