This recipe is a very old Native American recipe. Then it was made of corn, shelled beans, and bear grease. Now since the 1800's it's been made with corn and lima beans. Yes there are many variations tomatoes okra and so on have been added. Succotash was a staple during the depression era. Here is the one I grew up on.

Busy Mom forgets to thaw meat AND go grocery shopping! I used what I had on hand!

This is a hearty meal that I grew up eating. It's a very Southern dish. Who doesn't love fried corn?

Several years ago our family was in Branson, MO and went to Silver Dollar City amusement park. This them park is based on old times in the Ozark Mountains. At one concession spot they featured succotash being made in this 8-10 ft wok as a worker used a large shovel tool to "stir fry" it. The colors were so vibrant and the taste was fantastic. I tried to get their recipe. We even bought several cookbooks that stated it had the recipes of food there. But, alas, all was false. I could not find the recipe. After years looking I decided to create the recipe from my memory of the taste and look. Below is what I came up with. My family loves it. Even the kids.

I had this amazing dish served at lunch at work, so I had to research it, and make my own take on the gazillion recipes I found online. This is a native American recipe, with America's favorite vegetable, the sweet corn. Your pallette will surely be pleased with a blast of fresh summer flavors! Enjoy!

Looney

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans.Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

An awesome dish by Native Americans. Living off beans and rice, has been the way of life since man was created. Probably will still be here long after we have departed. There is carbs in beans, onions, and corn. There isn't no fat a lot of people use lard to add to their beans. This prevents malnutrition and malnourishment. 20% of our diet has to be fat of some type or we can die. So this is why I added olive oil and duck fat. Back in the day it was near grease, I don't have any.

This stated with a recipe from Cooking Light. I keep adjusting. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.

A.B.C.(ANOTHER BAD CREATION) 🎵🎶💃🎧🎶🎵

Native American dish

whole family loves this and it is a great side or main dish depending on what youre looking for