Storage
Once it’s totally cooled to room temperature, transfer your leftover succotash into an airtight container and keep it in the fridge for 3-4 days. The recipe was adopted from indigenous Americans by colonists and has been a staple ever since. You’ll find versions all over the U.S., with recipes varying from cook to cook. It is particularly popular in the American south where it is a popular side dish. You can easily adjust this succotash recipe to include your own favorite vegetables and seasonings. You can also add in meats, like andouille sausage or country ham, and serve it as more of a main dish. While it is popularly served as a side, I’ve seen it served as more of a stew. This particular recipe is more of a vegetarian succotash, though again, feel free to add in meats and other ingredients to your preference, like spicy peppers. Succotash is super versatile! Add the onions, peppers and garlic. Add the onion and bell pepper and cook for 5 minutes to soften. Add the garlic and cook 1 minute, until it becomes fragrant. Add the corn and butter beans. Add the corn, butter beans, and salt and pepper to taste. Cook stirring for 5 minutes, or until the corn kernels are golden in color and the beans and vegetables are tender and cooked to your preference. Add more butter, tomatoes and herbs. Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm. Use just 1/2 teaspoon for just a touch of additional buttery flavor.
The Southerner’s Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!) North Carolina Barbecue: Flavored by Time, by Bob Gardner (affiliate link, my friends!)
