- 5 ounces salt pork or slab bacon, rind removed, cutÂ into Â˝-inch cubes
- 1 large onion, chopped
- 1Â˝ cups Homemade Turkey Stock 101 or
- Homemade Chicken Stock orÂ canned reduced-sodium chicken broth
- 3 cups frozen corn kernels, thawed
- Two 10-ounce packages thawed frozen lima beans
- 2 teaspoons chopped fresh thyme or 1 teaspoonÂ dried thyme
- 1 pint cherry tomatoes, halved
- ÂĽ teaspoon freshly ground black pepper Salt
Succotash was one of the mainstays of the NativeÂ American diet. Originally, it consisted of corn and beansÂ cooked with bear fat.
- Cook the salt pork in a large nonstick skillet overÂ medium-high heat, stirring often, until golden brown, aboutÂ 5 minutes. Add the onion and cook, stirring often, untilÂ golden, about 5 minutes. Add the stock and bring to a boil.Â Cook until the stock is reduced to about ÂĽ cup, 12 to 15Â minutes.
- Add the corn, lima beans, and thyme. Cook, stirringÂ often, until heated through, about 5 minutes. (The succotashÂ can be prepared up to this point up to 1 day ahead, cooled,Â covered, and refrigerated. Reheat gently in a large skilletÂ over low heat, stirring occasionally, until hot.)
- Add the cherry tomatoes and cook, stirring often, untilÂ they are heated through but not collapsing, about 2 minutes.Â Season with the pepper and add salt to taste (be careful,Â as the salt pork may have seasoned the succotashÂ enough). Transfer to a heated serving dish and serve hot.