Succotash

4 servings

15 minutes

Succotash is one of the oldest dishes in American cuisine, dating back to the indigenous peoples of North America. It served as a nutritious staple for early settlers due to the simplicity and availability of ingredients. Corn and beans are key elements that create a rich, sweet-nutty flavor with hints of fresh pepper and savory garlic. The dish's texture is surprisingly layered: soft beans, crunchy corn, and juicy bell peppers. Succotash can be served warm or cold; it pairs well with meat dishes and fish and can also be a light snack on its own. It's not just food but part of a history tied to traditions of hospitality and simple yet hearty family dinners.

Energy value per serving

• Calories: 253.5
• Proteins: 9.6g
• Fats: 8.7g
• Carbohydrates: 35.7g

Ingredients

• Peeled fava beans: 1 glass
• Olive oil: 1 tbsp
• Fresh corn kernels: 4 glass
• Onion: 1 head
• Garlic: 2 clove
• Coarse salt: 1 tsp
• Red sweet pepper: 0.5 pc
• Green onion with bulb: 1 pc

Cooking steps

1. Boil the beans in salted boiling water for 2 minutes, then drain. Rinse under cold water. Peel off the top green skin.

   Required ingredients:

   • Peeled fava beans: 1 glass
   • Coarse salt: 1 teaspoon

2. Heat olive oil in a large skillet over medium heat. Add corn kernels, finely chopped onion, minced garlic, season with salt, and cook until the vegetables are slightly charred and browned, about 6-7 minutes.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Fresh corn kernels: 4 glasss
   • Onion: 1 head
   • Garlic: 2 cloves
   • Coarse salt: 1 teaspoon

3. Add sliced bell pepper and beans and sauté for another 2 minutes.

   Required ingredients:

   • Red sweet pepper: 0.5 piece
   • Peeled fava beans: 1 glass

4. Remove from heat, add chopped onion, and mix well.

   Required ingredients:

   • Green onion with bulb: 1 piece

5. Serve warm or cold.