Succotash

Mary T. Newman is the coordinator for the Committee on Native American Ministries for the Tennessee Conference of The United Methodist Church. Mary leads extensive community education and outreach events on Native American history and culture. Her skills include pottery and cooking over a fire. Mary T. shared some of her favorite recipes with us along with some interesting facts about the ingredients and the origin of each dish.

According to Mary T., “Succotash” is a somewhat Anglicized spelling of the Narragansett Indian word “msickquatash,” which referred to a simmering pot of corn to which other ingredients were added. Succotash takes on a regional flair-pumpkin, squash and different beans and peppers -and even fish will end up in the dish.

 

Ingredients

  • 2 cups of Lima, kidney or black beans, cooked in advance
  • 2 cups of corn, cooked
  • 1 cup of julienned bell peppers, 3 colours if available
  • 1 onion, chopped
  • 2 fresh tomatoes, finely diced (Roma tomatoes are meatier)
  • 2 or 3 tbsp of olive oil
  • thyme to taste
  • 2 stalks of spring onions, finely chopped
  • 1/2 tsp of black pepper and 1 pinch of smoked paprika
  • Salt, to taste
  • (optional) chicken broth
  • (optional) clove of garlic

 

  • Process
  • Step 1
  • Heat the olive oil in a skillet then add the onion. When the onion is softening, add the peppers and the tomato, followed by the corn and the beans.
  • Step 2
  • Stir in the herbs and spices, mix and gently fry on a lower heat until all is blended and cooked.

 

Learn more about Mary T. Newman and her ministry with the Tennessee Conference.

For more favorite Methodist recipes, visit UMC.org/OurUMTable or our page on Pinterest.

This video was produced by United Methodist Communications in Nashville, TN. Contact is Joe Iovino.

This video was first posted on November 6, 2020.