Southern Living Succotash - fresh corn, lima beans or edamame and cherry tomatoes. Might use more dill and chives without thyme since it can overpower other flavors. I used less bacon grease and butter and it was still yummy! Will add creole seasoning next time too! June 2015
Cherokee Succotash...2 pounds fresh or dry Lima beans (small ones are best) 3 cups fresh corn cut from cob 5 wild onions (pearl onions may be substituted) salt, to taste pepper, to taste 2 tablespoons melted bacon fat 2 pieces smoked ham hock 3 quarts water
First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.