Succotash (american cuisine by Tracy)
"Not everything that shines is gold, and not everything that is American is inedible!" This is my first succotash, the main paparazzi of the little Pocahontas or the most famous dish of the American Indians. The main ingredients are tin beans and corn, and the rest are variants. I have to admit that I was suspicious, not really, better to say indifferent, I made it so "for the sake of order", and when that… little Geronimo and his younger brother Winetu liked it very, veryooo!
Preparation steps
- If you have dry beans, soak it the night before. Wash and drain.
- Fry finely chopped onion in a little oil, then add sliced peppers. Simmer until wilted and release the juice.
- Add the beans and pour water to cover it. Add salt and when it boils, reduce and cover. Cook, stirring occasionally, for about 20 minutes.
- Add the corn and peeled and chopped tomatoes, then cook for another ten minutes, adding water as needed.
- Add finely chopped chives and a little pepper to the cooked succotash.
Serving
Lima beans can leave a skin like our beans, which is similar in taste, so you can possibly replace it. I read that there are variants with the addition of cream, bacon and the like. We ate it only with bread, someone with a spoon, someone with a fork.
