With a Grateful Prayer and a Thankful Heart: Do I hear someone saying... ewww!

Tuesday, November 22, 2011

Do I hear someone saying... ewww!

 I can relate.
You either love it or hate it.
I went from yuck to yum.
I inherited my love of succotash from my dad.
It just took a long time for my taste buds to realized it.
It wasn't until...
I was expecting Abbey.
Never one to have pregnancy cravings, I suddenly developed a love of succotash!
I ate a lot of succotash those 9 months.
And guess what?
Abbey LOVES succotash too.
:)

I admit, there are just a few at our Thanksgiving table that let this veggie dish pause at their plate and scoop out a spoonful.  Most pass it quickly to the person next to them.

For those few, it continues to appear.
Succotash
Printable Version
2 cups fresh or frozen baby lima beans
2 oz. salt pork (bacon could be used)
1/2 water
1/2 tsp. salt
1/2 tsp. sugar
dash pepper
2 cups fresh or frozen whole kernel corn
1/3 cup light cream
1 T. flour
In saucepan, combine beans, pork, water, salt sugar and pepper.
Cover; simmer until beans are almost tender. Stir in corn.
Cover and simmer until vegetables are tender.
Remove pork.
Blend cream slowly into flour. Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Serves 6
~*~
hehe...Carol @ There's Always Thyme to Cook reminded me about Sylvester the Cat often saying
"Sufferin' succotash". I totally forgot about him :)

From Hands on History:
Succotash was a staple Colonial American Fair.
Colonists quickly came to depend on corn as a vital staple. When times were hard it was not uncommon to eat some form of corn three times a day - fresh, dried or ground into cornmeal. Lacking most fruits and vegetables during the winter months resourceful women brought variety to meals by using cornmeal to make a wide selection of porridges, breads, puddings, pancakes and pies. Leftover cornmeal porridge was sliced and fried for breakfast. Later Colonists used an old Indian method to create pudding that featured molasses, butter and spices.

Facts about Lima Beans:
source
*They are named after the city of Lima, Peru.
*They are also often called butter beans or chad beans.
*The three main varieties are dwarf, small, and large.
*The lima bean is believed to have originated in either Peru or Guatemala.
*Cultivation of the lima bean in Peru is believed to have started as far back as 6000 BC.
*The lima bean was being cultivated in North America by 1301.
*Raw lima beans contain a cyanide compound and should not be eaten raw. Only those varieties with the lowest cyanide levels are legally allowed to be sold in the United States. Cooking deactivates the cyanide compound.
*One of the most popular North American dishes using lima beans is succotash, a dish containing primarily of corn and lima beans. Succotash is particularly popular in the South.
*Large, flat lima beans are used in Japan to make a sweet bean paste called "shiro-an."
*Lima beans have a high molybdenum content and may help people with a sensitivity to sulfites since sulfite sensitivity is often due to low levels molybdenum in the body.
also
Fiber Source
Lima beans, like other legumes, are full of dietary fiber. Just one cup will yield 53 percent of a person's daily fiber need.

23 comments:

Maple Lane said...

I like it too! Thanks for your recipe.

Personalized Sketches and Sentiments said...

I used to NOT like lima beans...actually, I was such a picky eater as a little kid growing up! but as I became a teenager, my tastes changed and to this day, there is very few things that I don't like! (Hm...my hips can confirm that fact.) Thank you for sharing your recipe, and the neat facts! (I've heard of Succotash, but didnt know what "Succotash" actually was. I wonder how the name came to be?)

Blessings & Aloha!
Have a blessed Thanksgiving!

Carol @ There's Always Thyme to Cook said...

I'm in the EWWWW group :) But my husband loves it! I may even be really nice and make it for him one of these days. My first thought when I saw Succotash wasn't even EWWW, it was Sylvester the Cat cartoon.

Buttercup said...

Not me! This is a favorite of mine and this version looks delicious.

ArtyMarti said...

I was hoping the crop would fail. I have to agree with my kids that Lima Beans taste like cardboard beans.

NanaDiana said...

Yep- NOT high on mu "must have" list, Lorraine!;>) But I love that YOU love it~

Your new header is GORGEOUS! I LOVE it! xo Diana

Walking on Sunshine... said...

I like lima beans but have never had them creamed! These looks good! Hope you're having a nice day!

lindsey said...

Never heard of it but think I will try it...are lima beans the same as out broad bean I wonder? Looks pretty tasty!

Jennifurla said...

I made one last night with Roasted Brussels, mushrooms, white beans, bacons and parm...I love succotash

Ann said...

I can't stand lima beans and so won't touch succotash. It does remind me of a incident that happened when i was very young. My mother served it with dinner one evening and my dad with a rather disgusted tone in his voice asked what it was. The next thing I knew the bowl was flying past his head and crashed on the wall. Needless to say it was never served in our house again...lol

Donna said...

I like it too, but we just mix the two veggies together, and then add some butter and pepper. I've never had it with cream. I don't think I would like it like that, LOL.

Tink said...

My grandma always made fresh butter beans and corn but only added homemade butter with salt and pepper, She was raised and lived her whole life on a huge farm in NC, so ya, always fresh veggies. I will have to try your recipe, maybe for thanksgiving. Yum. Happy Holidays for you and yours <3 Tink

SavoringTime in the Kitchen said...

Never had it - perhaps never will but your photo makes me think of trying ;)

Happy Thanksgiving, Lorraine!

Rosemary@villabarnes said...

I actually like succotash. I think it's the name that puts you off. Yours looks yummy.

Sherry from Alabama said...

I don't like lima beans but you "almost" make me want to try them again. :) Your dish looks wonderful!

Thank you for such a beautiful and educational post. (Wish you'd give lessons on food photography. I just can't seem to get it right.)

Wishing your family a warm happy Thanksgiving! ~ Love, Sherry

Shelia said...

Yep, I love it too! I don't make it very often though and thank you for your recipe - it sounds so good!
Have a happy Thanksgiving tomorrow. Oh, I love your pretty new header.
Be a sweetie,
Shelia ;)

Natasha in Oz said...

I have never had succotash before but since I love broad beans I imagine I would love this. I will have to give it a try-thanks for the recipe!

Blessings to you and your family for Thanksgiving. I hope that everyone enjoys this special time to give thanks for our many blessings.

Best wishes
Natasha.

Paula {Salad in a Jar} said...

I would love this Lorraine. One of my favorite dishes is sausage, potatoes and lima beans all cooked in a skillet until done. The cream in your succotash is a wonderful idea.

Love your use of leaves in the photo. The perfect touch.

Happy Thanksgiving!

Susan said...

Dear LDH...A most blessed Thanksgiving to you and all your lovely family. I am thankful for you! Susan

Beth said...

I didn't grow up eating succotash, but I think it looks really good. Blessings of Thanksgiving to you and your family.

Kathleen said...

The only beans I like are jelly beans! :)
A very blessed Thanksgiving, Lorraine!

Jen said...

Happy Thanksgiving to you and your family.

Jeannette

Just a little something from Judy said...

Count me in on the succotash. Your picture reminded me of just how much I miss that dish. I grew up with it when both of my grandmas served it often. Makes me want to make it tonight for dinner.

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