ATTRIBUTED BY MANY HISTORIANS TO THE NARRAGANSETT INDIANS, succotash is a simple corn and bean saute that cooks can vary any way they like. Great local corn is a given in these recipes. For the beans, lima are classic (and frozen limas convenient), but you can also use frozen edamame if you prefer their firmer texture. Or even better, try fresh shell beans if you can get your hands on some — 2 pounds should yield about 2 cups shelled. Simmer them in salted water to cover by a couple of inches until they’re tender, probably 10 to 15 minutes (exact timing will vary with the beans’ type and size).
Green and gold
Variations on sweet summer succotash.
You've reached the limit of 10 free articles a month
Stay informed with unlimited access to Boston’s trusted news source.
- High-quality journalism from the region’s largest newsroom
- Convenient access across all of your devices
- Today’s Headlines daily newsletter
- Subscriber-only access to exclusive offers, events, contests, eBooks, and more
- Less than $1 a week