When I told Will I was making succotash for dinner, he was like, “Is that like sufferin’ succotash?” I’d honestly never heard that phrase, so apparently I didn’t watch as much Looney Toons as he did. This must be Sylvester the Cat’s way of swearing, like my friend who adorably calls people Timbits instead of dumb (so Canadian).
Oh right, so succotash! I first learned about its existence by searching Pinterest for something that used both corn and beans. My parents run a CSA (shout out to Sunflower Farm CSA!) so I get weekly deliveries of all their beautiful organic produce. But like most people in CSAs, I’m constantly struggling to just use all the veggies up! The best dishes are the ones where you can use three or four veggies in one. Usually I would just make soup, but since we’ve been in a heat wave since mid-July, that’s just not appealing.
I’ve made this twice now and with completely different combinations of veggies and both times it’s been so delicious that we both ate seconds (…I may have also eaten thirds). The only essentials are the corn and beans. Here I used green beans, but the more traditional bean to use is lima beans. Then to the corn and beans you can also add red or green peppers, celery and zucchini or other squash.
I served this with some crispy baked tofu breaded with cheese crackers – I’ll post that recipes if I can perfect it so the crumbs stay on better!
- 2 tbsp butter
- 1 small onion, finely diced
- 3 cloves of garlic, finely diced
- 1 red or green pepper, diced
- 2 stalks of celery, diced (optional)
- 1 large zucchini, quartered lengthwise and then sliced thinly (optional)
- 3 ears of corn peeled and kernels cut off (I use this technique)
- 2 cups of green beans, trimmed and cut in half
- 1/2 cup half and half
- 1/4-1/2 tsp smoked paprika
- salt and pepper to taste
If you are using zucchini or another summer squash, begin by sautéing it in a little butter over medium heat until it softens and begins to brown. Once cooked, transfer it to a bowl and set aside.
Now melt 1 tbsp of the butter in a large frying pan. Add the diced onions and cook for 5 minutes, or until softened. Add the garlic, pepper and celery and cook for an additional 5 minutes. Now add the corn and beans, as well as the cream, remaining butter and spices. Start with the smaller amount of smoked paprika and taste it before adding more – it can quickly overwhelm a dish! Cook for 5-10 more minutes, stirring frequently. Test the beans for doneness – they should be sweet and crisp but not raw. Enjoy!