Serves 6 to 8
Succotash—initially a mix of corn and cranberry beans—derives from a Narragansett word meaning “ear of corn.” This side dish quickly became a Pilgrim favorite.
• 6 bacon strips, sliced lengthwise, then cut in 1/2-inch slices
• 1 small red onion, chopped
• 3 celery stalks (including leaves), chopped
• 1 cup frozen lima beans
• 1/2 cup chicken broth or water
• 2 cups frozen corn
• 3/4 teaspoon dried savory
• 1/4 teaspoon dried thyme
• 1/2 cup half-and half*
• Freshly ground black pepper
• Fresh thyme sprigs and crumbled cooked bacon slices, for garnish
1. Sauté bacon and onion in a large saucepan 5 to 10 minutes or until bacon is crisp and onion is tender. Add celery; cook 3 minutes.
2. Add beans and chicken broth; bring to a boil, cover, reduce heat and simmer 10 minutes or until beans are almost tender. Stir in corn, savory and thyme; cook 3 to 5 minutes or just until corn is tender (do not overcook). Stir in half-and-half; cook over low heat 1 to 2 minutes or until thoroughly heated.
3. Season to taste with salt and pepper. Transfer to a serving bowl and garnish with thyme sprigs and bacon.
*Note: If succotash still has broth remaining, combine half-and-half with 1 teaspoon cornstarch before adding to succotash.
Frequent contributor Kris Wetherbee writes and gardens in the hills of western Oregon.
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10 Thanksgiving Day Recipes