Succotash is a traditional food in native New England made from corn and beans. However, like many native foods, there are varieties on the recipe depending on the family and even the individual.
My family recipe from Harold Tantaquidgeon was recorded by my mother, Melissa Fawcett, Now Melissa Fawcett Tantaquidgeon Zobel, in her book, The Lasting of the Mohegans.
“Roasting is the preferred method of cooking. Therefore, Harold thinks the traditional Indian dish of succotash may not have become popular until after the introduction of iron pots by the colonists. He believes that the clay pot notwithstanding long hours of boiling necessary to prepare succotash according to the present recipe. He does not discount the possibility, however, that the Mohegan may have prepared succotash at an earlier date in a manner requiring considerably less boiling.”
Ingredients:
Native Corn – 4 dozen ears
Shell Beans (Dwarf Horticultural) – 4 lbs (soaked overnight)
Salt Pork (optional) – 1 lb
Salt & Pepper to taste
Boil the salt pork.
Boil beans in the separate pot.
When the salt pork is nearly cooked, add the beans.
(Be sure to skim the pot with the salt pork and beans).
Before the corn is cooked, the corn kernels are split down the middle, then the top half of each kernel is removed, and finally the whole kernel is cut off. The corn is then cooked and added in when the mixture of beans and salt pork is nearly done. Then the cobs are steamed for 10 minutes and scraped into the pot with the rest of the cooked corn. The cob water also goes in. Simmer very low for at least one hour. Stir regularly. Salt and pepper to taste.