The only thing more timeless than the catchphrase is the dish itself. Succotash dates back to the Native Americans. The word is borrowed from a term meaning “broken corn,” an apt name for this sauté of sweet corn and beans. Though succotash is now a Southern staple, this humble dish got a star start on the first Thanksgiving table in New England (we think). The colonists learned from the Native Americans that by stewing down corn, field peas, lima beans, and more, they could enjoy a hearty dish year round from crops that thrived in American soil.
Centuries later, succotash became an American darling again. The Great Depression, the Dust Bowl, and World War II all put American wallets through the ringer. Succotash is filling, nutritious, and- since even in bad times, a pound of beans isn’t going to be a grocery store luxury- affordable. Families could stretch these summer flavors through a few meals and keep dinner healthy and delish.
In the American South, succotash is a table favorite that almost always has butter (or lima) beans. This year, we wanted fresh succotash longer into the year, (can you blame us? It’s not hard to eat your vegetables when they taste like this!) so we made the swap from short-season limas to beautiful snap beans that don’t mind a little August heat.
Southerners also love to cook succotash with bacon or ham. Both pork and beans have a rare savory-sweet combination that needs little adornment. Our Pork Meatballs with Snap Bean Succotash uses heritage pork from Frolona Farm’s pigs, so the flavor comes naturally and is a natural complement for local beans, corn and squash. So don’t overthink this timeless treat! Crazy flavors and mad scientist seasonings need not apply when something this good comes straight from America.
For more succotash, check out our past menu, Pork Porterhouse & Succotash