July 10, 2023 2 Comments
This recipe comes to us via Ray Seraphin, our Albany, California, store manager.
Considered a classic side dish of the American south, succotash is a warm appetizer that originates from the Narragansett tribe and is made with the Three Sisters of Native American agriculture – corn, beans, and squash. I've omitted the traditional yet controversial lima bean in favor of the creamier cannellini bean and added jalapeño and lime in homage to my Mexican background. Berbere, an Ethiopian spice blend, adds earthiness and savoriness that highlights the sweetness of seasonal corn and tomatoes. Serve next to sausage or grilled chicken at your next summer cookout or eat on its own for a light lunch.
Time: 30 minutes
Add bacon to a large skillet over medium heat. Cook for approximately 7 minutes, turning over once. Once crisp, set aside on a paper towel.
Add onion and jalapeño to the skillet with bacon drippings. Cook for about 5 minutes until the onion is translucent. Add garlic, Berbere, and salt and cook for an additional 2 minutes, stirring often. The Berbere and garlic should be aromatic.
Stir in butter, zucchini, corn, and cannellini beans and continue to cook for 5 minutes, occasionally deglazing pan with water or stock if succotash starts to stick to the skillet.
Remove from heat. Add cherry tomatoes, lime juice and lime zest. Chop bacon into small pieces. Garnish with chopped bacon and torn basil leaves.
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