This Native American dish is very healthy and high in protein. Many vegan versions are also available: Msíquatash 10 oz. frozen or fresh baby Lima Beans (2 cups) 4 center-cut, thick Bacon slices 3 tbsp. reserved Bacon grease 1 cup Sweet Onion (small), chopped 1 cup fresh Okra (in ½ inch slices) 1 tbsp. chopped Garlic (about 1 clove) 3 cups Corn kernels (about 4 ears) 1 tbsp. coarse Salt (sea salt, Kosher, etc.) ¼ tbsp. Black Pepper 1 cup Cherry Tomatoes, halved ¼ cup fresh Basil (thinly sliced) In med. saucepan, cover lima beans with water, boil, then reduce to medium-low and simmer 8-10 minutes. Drain and set aside. Crisp bacon slices in a large cast-iron skillet over med. heat. Dry and cool on paper towel, then crumble. Add 3 tbsp., of the bacon grease to the bacon drippings in skillet and add the onion, okra, and garlic, stirring often. Cook about 6 min., or until onion is tender. Add corn, lima beans salt and pepper and continue cooking until corn is tender, stirring often (about 5-6 minutes if corn is fresh).
Yes, but Succotash sounds trite. But you know, the dish is very healthy. High in protein and fiber. It made comeback during the Great Depression as a cheap, good food source. That might be where that interjection came from in the Looney Tunes. (You know "sufferin' succotash" is supposed to be short for "suffering Savior".) But Jeff Smith talks about succotash in "The Frugal Gourmet Cooks American", which is where I got the idea. He calls it Msíquatash (actually, he calls it Misacquetash, which doesn't sound right.) He points out the Native Americans made it with kidney beans and bear grease. And many versions I've seen thicken it with Okra. The basic formula for Msíquatash is Corn + Beans + Oil/Fat + Water. For the fat, thick bacon or salt pork can be used. (And as Smith points out, Lima beans are usually used today.)
