Her Restaurant: Annette in Aurora, Colo. What She’s Known For: Bringing years of experience on the farm to ingredient-focused cooking. Rustic dishes executed with a light touch. Ms. Glover makes no ...

Native Americans made succotash from field corn and wild beans. Today, there are infinite variations. Succotash can be an entree in the form of a casserole, other times it’s a pot pie filling or ...

Succotash is the perfect side dish packed with a fresh medley of summer vegetables. Succotash is a fresh, flavor-packed Southern medley full of summer vegetables, such sweet corn, tomatoes, and purple ...

For a long time, lima beans were a punchline in culinary pop culture. Now, with their “butter bean” rebranding firmly entrenched in the zeitgeist, dishes like succotash—itself a long “thufferin” ...

In honor of Native American Heritage Day, we explore two authentic pre-colonial Wampanoag recipes from the eastern woodlands of coastal Massachusetts. This video explores the culinary traditions of ...

Succotash, if you've never heard of it before, is a colourful and nutritious vegetable mix stew. The main ingredients that were used when it first became popular were corn and lima beans, then with ...

Sauté chopped onion and chopped green bell pepper in butter for 4 minutes. Stir in cooked corn and cooked lima beans. Simmer 4 minutes; add salt and pepper. Serves 6.

1. In a heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic and jalapeño and sauté, stirring occasionally, until the onion is translucent, about 3 minutes. 2. Add the beans, ...

Serves 4. Recipe is from “Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Suga, Spice, and Soul” by Jenné Claiborne. I grew up thinking of succotash as a quintessential ...