SUCCOTASH

The month of November we celebrate Thanksgiving. I will be cooking American foods in honor of that holiday. There won't be too much activity on my end because I am quite busy this month, so the recipes that I do post will be pretty easy.

One of the first Indian recipes adopted by the colonists was a mixture of boiled beans and corn. The natives called it m'sick-quotash, but to the English it became simply succotash.

This was a surprisingly delicious recipe.

1 medium onion, coarsely chopped
1/3 cup chopped green bell pepper
10 oz frozen babyLima beans
10 oz frozen kernel corn
1 cup water
2 tablespoons soy butter added at the end
salt and freshly ground pepper to taste

Saute onion and green pepper until onion is golden

Add frozen beans, corn, and the water, and simmer
covered, until veggies are tender, about 15 mins

Season with soy butter and salt and pepper.

Recipe adapted from The Art of American Indian
Cooking by Yeffe Kimball and Jean Anderson