Tuesday, July 26, 2011

Mermaid Succotash

My mom used to make succotash when I was a kid. I always thought the name was funny. I don't think hers was like this.

Mermaid Succotash

1/3 c. wakame
Olive oil
One large onion, chopped
Bag of frozen baby lima beans
One can corn (or frozen, if you prefer)
2 t. dried basil
2 t. dried oregano
1 t. dried thyme
2 t. sea salt

Rinse the wakame and then soak for about 15 minutes. Drain. Depending on the style you bought, chop if you need to. Saute the onion in the olive oil. When it is softened and nicely browned, add the limas, corn, herbs, salt and wakame. Add 1-1/2 c. water, bring to a boil, reduce heat to a simmer and cover. I let mine simmer long enough to boil noodles.

I served the succotash with buttered and parslied noodles and cut up cantaloupe. It was a delicious take on the power plate!

Succotash comes from the Narragansett word msíckquatash or msikwatash , which means, "boiled corn kernels" or "ear of corn", depending on what you read. It is a dish primarily comprised of corn and lima beans, but some people add bell pepper to it (I don't). It was popular during the Great Depression and is often served at Thanksgiving - it is rumored it was served at the very first Thanksgiving.

You could substitute soybeans for the limas, if you prefer. I'll stick with the limas, thank you. I grew up eating limas and baby limas, so rather like them.

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