Cherokee Style Succotash2018-05-26
- Servings: 3 or 4
This easy and nutritious bean and corn stew is initially a Native American dish. Succotash comes from an Indian word meaning corn. Now it is a staple in many parts of North America and is also popular in South America.
The original dish is made with lima beans but it can be also made with dried beans.
In my recipe, I have used black beans. Corn is always used. Anyway, there are many variations of this stew, some of which even include beef, pork or chicken.
it can be a side dish, a starter, a vegetarian main dish or even a salad.
- 2 cups of Lima, kidney or black beans, cooked in advance
- 2 cups of corn, cooked
- 1 cup of julienned bell peppers, 3 colours if available
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 1 fresh tomato, finely diced
- 2 or 3 tbsp of olive oil
- 2 sprigs of fresh thyme & 2 stalks of spring onions, finely chopped
- 1/2 tsp of black pepper and 1 pinch of chili powder (optional)
- Salt, to taste
Heat the olive oil in a skillet then add the garlic and the onion. When the onion is slightly coloured, add the peppers and the tomato, followed by the corn and the beans.
Incorporate the herbs and spices, mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm or at room temperature.