Not-Your-Grandmother’s Succotash
- 5 ounces salt pork or slab bacon, rind removed, cut into ½-inch cubes
- 1 large onion, chopped
- 1½ cups Homemade Turkey Stock 101 or
- Homemade Chicken Stock or 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 teaspoon dried thyme
- 1 pint cherry tomatoes, halved
- ÂĽ teaspoon freshly ground black pepper Salt
Instructions:
Succotash was one of the mainstays of the Native American diet. Originally, it consisted of corn and beans cooked with bear fat.
- Cook the salt pork in a large nonstick skillet over medium-high heat, stirring often, until golden brown, about 5 minutes. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the stock and bring to a boil. Cook until the stock is reduced to about ¼ cup, 12 to 15 minutes.
- Add the corn, lima beans, and thyme. Cook, stirring often, until heated through, about 5 minutes. (The succotash can be prepared up to this point up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently in a large skillet over low heat, stirring occasionally, until hot.)
- Add the cherry tomatoes and cook, stirring often, until they are heated through but not collapsing, about 2 minutes. Season with the pepper and add salt to taste (be careful, as the salt pork may have seasoned the succotash enough). Transfer to a heated serving dish and serve hot.