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NATIVE AMERICAN SUCCOTASH - Narragansett msíckquatash, "boiled corn kernels".
Succotash is basically corn kernels and lima beans. It can vary as corn kernels and any legume. I can also have optional ingredients such as red bell peppers, tomato, edamame and cream sauces. It can also be served as a soup, a salad, or a casserole. The ingredients vary throughout the world, but can almost certainly have its roots with the indigenous native tribes of the Americas.
• 1½ cups corn
• ¾ cups frozen baby lima beans
• 4-6 Tablespoon(s) extra virgin olive oil
• 1 large shallot diced fine
• 2 cloves garlic
• 2 Tablespoon(s) roasted bell pepper, diced
• 1 Tablespoon fresh basil, chopped
• 2 Tablespoon(s) fresh flat leafed parsley, chopped
• 1 Tablespoon fresh thyme, chopped
• juice from ½ lime
• ½ TeaspoonDIRECTIONS:
1. Sautè in 2 tablespoons of virgin olive oil in a skillet, the lima beans, corn, onion or shallot and garlic and cook over medium heat until the onion or shallot is translucent, about 4 minutes.
2. Add the red bell pepper, basil, parsley and thyme and mix all together, and heat for a minute or two.
3. Season with sugar, salt, pepper and lime juice to taste and serve.