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1850S Natchez Style Succotash Recipe

Ingredients

How to make it

  • Cook beans in water seasoned with salt pork or bacon, onion, and garlic until done.The water should cover the beans by about 2 to 3 inches. Cook until beans are soft, but not mushy, about 15 minutes in simmering water.
  • Drain beans, reserving liquid and bacon.
  • Cut corn off the cob (not needed if using frozen corn). Saute bacon from beans in butter and bacon fat in heavy skillet. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tobasco/Cholula sauce. Simmer for an additional 30 minutes. It may take a few more minutes to get the sauce reduced enough to make a nice creamy cover for the corn and beans. Serves 4 to 6.
  • RetroRecipes@yahoogroups.com
  • Cynthia Bowan
  • Mel's notes: FANTASTIC! I didn't have salt pork, so I used two slices of bacon. We also used Cholula Chili Garlic sauce instead of Tobasco. I used 1lb of frozen beans and the same for corn since fresh was not available. The corn cooked in bacon grease and butter was a wonderful touch.
  • Served it with the Bourbon Garlic Chicken and potato rosemary bread. Wonderful meal!
  • 10/9/05

Reviews & Comments 3

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  • pink 16 years ago
    *Giggle* I have to have a Sylvester/Yosemite Sam moment...*Sufferin Succotash*...never tried the stuff, but might this time.
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  • rosemaryblue 16 years ago
    Mellian, this is a fabulous recipe! I will post a recipe for baby lima beans, and I think you will love it. Thanks for this one.
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  • pointsevenout 16 years ago
    I'm glad you like Lima beans, God knows somebody has to like them. :) Ever hear of the term; suffering succotash? I'm one of the ones that will pass those beans quickly. It's like Spam to me. Gross! I'll try it every several years to see if it will taste any better, but alas, no. I know there are those out there who think Spam is the best thing since canned meat. Not here! But I might be convinced to try your dish to see if my taste has changed toward butter beans.
    Hated cheesecake as a child, but like it now. So tastes do change and I'm not that sorely offended that I wouldn't ever try something again.
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mellian Deltona, FL

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