This week my son is working on a project for class about Indians and as part of his presentation, asked if I would help him prepare a dish that he could share with his classmates. Happy to help, and hopeful that he’d pick something easy, I was thrilled when he suggested succotash. Thrilled because I knew what it was… Phew.
Following is the recipe we used in making our Indian Succotash dish.
Indian Succotash Recipe
- 1/4 cup olive oil
- 3 tablespoons butter
- 1/2 medium red bell pepper, seeded, deveined, and cut into 1/4-inch dice
- 1/2 medium green bell pepper, seeded, deveined, and cut into 1/4-inch dice
- 2 cups frozen lima beans
- 2 cups fresh or frozen corn kernels
- Salt and pepper
- Dash (or two) of ground sage
In a large pan, heat olive oil and butter over medium-high heat. Add red and green bell peppers, lima beans, and corn. Cook, stirring occasionally, until vegetables are tender, about 8-10 minutes. Season to taste with salt and pepper and serve. Add dash of sage.