Our raised bed has finally started producing vegetables in earnest – beans, courgettes (zucchini), sweetcorn and assorted tomatoes. Yum. Time to get creative in the kitchen.
Succotash is a traditional American dish of sweetcorn (maize) and lima beans, cooked in butter or other fat. Popular during the Great Depression, the vegetables combine to provide a complete protein, making this a highly nutritious vegetarian dish.
Over the decades the dish has evolved, ingredients and seasonings have been added, and these days succotash seems to be almost any dish involving sweetcorn and summer vegetables! So, I don’t feel too bad in calling this concoction of onion, corn, courgettes, green beans, tomatoes and basil “succotash”.
The proportions of the different vegetables aren’t critical. In actual fact, I think this version would have benefitted from a bit more corn and a few less beans, but we simply cooked up what we had just picked. DH and Kipper enjoyed theirs on top of pasta, but I’m avoiding grains at the moment so just ate a huge pile of succotash. It was delicious! It seemed almost a shame to fill up on pasta when there was fabulous vegetable yumminess to eat instead!
I recommend using this recipes as more of a suggestion – don’t worry about sticking to weights and measures too rigorously, just chuck in whatever fresh corn, beans, tomatoes and other veg you have to hand, cook briefly, and enjoy. Summer on a plate.
Obviously how far this succotash stretches will depend on whether you eat a huge bowlful of it as your main course (like I did), or simply have a spoonful or two on the side of whatever else you’re eating. I would estimate this is 4-6 side-dish sized portions, 2-3 main course size helpings.
Take the stress out of meal planning! Get deliciously easy, family-friendly recipes like this delivered straight to your inbox. Click here to sign up. (I’ll never pass on your email address to anyone.)
- 3 cobs fresh corn
- 350-400g green or runner beans
- 150g tomatoes
- 1 medium-large courgette
- 1 onion
- 5-6 tbsp olive oil
- Handful of fresh Greek basil, basil, or other herbs of your choice (optional)
- Salt & pepper to taste
- Stand the corn on one end and use a sharp knife to cut downwards and slice the kernels from the cob. (I got 180g kernels from my 3 cobs.)
- Trim the beans and slice into small pieces.
- Quarter the tomatoes if small. If large, cut into chunky pieces.
- Cut the stem from the courgette and discard. Slice into 4-5mm thick pieces.
- Peel and dice the onion.
- heat 4-5 tbsp of the olive oil in a large heavy skillet over a medium heat. Add the diced onion and cook for a few minutes until it begins to soften.
- Add the courgette, beans and tomato, and cook, stirring for another couple of minutes.
- Finally add the corn and mix well. If the vegetable mixture looks a little dry, add the remaining oil.
- Cook, stirring occasionally, for 4-5 minutes until the corn is cooked through but still crisp, and the other vegetables are crisp-tender. Stir in the herbs, if using.
- Season with salt and pepper to taste, and serve at once.
Shop Local, hosted by Elizabeth’s Kitchen Diary – what could be more local than our own back garden?!
Extra Veg, organised by Fuss Free Flavours and Utterly Scrummy and hosted this month by Jen at Jen’s Food.
Credit Crunch Munch, organised by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours, and hosted by Food Glorious Food. With its home-grown ingredients, it’s perfect for this budget-busting challenge.