Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels." This dish is a staple in the United States and Canada, particularly in New England, and is often served as a main course. Combining a grain with a legume provides a dish that is high in all essential amino acids, making it both
nutritious and filling. Succotash has a long history, believed to have been an invention of indigenous peoples in what is now known as New England. Corn and beans are two of the "Three Sisters"—corn, beans, and squash—that natives grew together, thriving from their symbiotic cultivation. This practice was taught in the 1600s to early white settlers in the Plymouth and Massachusetts Bay Colonies.
What the Word Meant
The name succotash comes from the Narragansett word sahquttahhash, which translates to "broken corn kernels." This term reflects the dish's primary ingredients and its origins among the indigenous peoples of North America. The Narragansett were among the tribes that prepared this dish, which was later adapted by British colonists as a stew in the 17th century.
Before It Was “Succotash”
Succotash was initially prepared by numerous tribes of midwestern North America. English soldier and explorer Jonathan Carver noted that the dish was composed of unripe corn and beans boiled together with bear's flesh, which moistened the pulse and rendered it delicious. This preparation was highly esteemed by both the indigenous peoples and the Europeans who encountered it.
Where It Coalesced
The dish became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states. Because of the relatively inexpensive and readily available ingredients, succotash was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top, similar to a traditional pot pie.
Ingredients That Changed Everything
The base ingredients of succotash are sweet corn and lima beans, but other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is considered succotash. This flexibility in ingredients has allowed the dish to adapt to various regional tastes and ingredient availability, ensuring its continued popularity.
