Recipe: Succotash
Makes 6 servings
Derived from a Narraganset Indian word, succotash is a beans-and-corn dish that the first Americans taught the European settlers to make in the early 1600s. I like this version in which the usual limas are replaced with green beans and tiny sweet tomatoes, another American ingredient. Succotash can make a meal in itself, but is also an excellent foundation for grilled wild salmon or a steak.
1 pound (about 4 cups) small green beans
¾ pound (about 2 cups) corn kernels
½ pound (1 generous cup) "Sweet 100" or "grape" tomatoes
¼ cup (½ stick) unsalted butter
¼ cup water
2 tablespoons sugar, preferably organic
1 tablespoon kosher salt
1 teaspoon white pepper
4 or 5 sprigs of fresh basil, stemmed and shredded
1. Prepare the vegetables for cooking; trim the beans, cut the corn off the cob, rinse the tomatoes, and keep them near the stove.
2. Put the butter and water in a large sauté pan over medium-high heat, and stir in the sugar, salt and white pepper. When the butter is melted and the sugar and salt are dissolved, add the beans and corn.
3. Cook until the water is dissolved and the vegetables have begun to sizzle in the butter, about 6 minutes. Add the tomatoes and cook, tossing or stirring gently with a wooden or silicone spatula just until the tomatoes are heated through, about 3 minutes longer.
4. Just before serving, toss in the shredded basil. Serve hot.
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