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Soups & Stews >  Native American >  Succotash >

 

Succotash

Cherokee

• 2 C lima, kidney or black beans, pre-cooked

• 2 C kernel corn, pre-cooked

• 1 C bell peppers, julienned (red, orange or green)

• 1 large onion, chopped

• 3 garlic cloves, finely chopped

• 1 fresh tomato, finely diced

• 3 TBS olive oil

• 2 sprigs of fresh thyme, finely chopped

• 2 stalks of spring onions, finely chopped

• 1/2 tsp. black pepper

• 1 pinch of chili powder

• Salt to taste

Heat olive oil in a skillet; add garlic and onion. When onion is slightly translucent, add the bell peppers, tomato, corn and beans. Add spices and mix well. Cook on lowered heat until mixture is hot and well incorporated. Serve.

*Succotash image (C) CustomCabF100 (2008). Image released into the public domain by copyright holder.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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