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tom sawyer's succotash ~flavors of cape cod

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Hope for leftovers: Tom considers it even better when heated up the next day. It freezes well. This is a taste that generations of New Englanders would almost lay down their lives for. We are indebted to the American Indians for this recipe. They ingeniously planted beans and corn in the same hill so that the climbing beans wee supported by the sturdy corn stalks. When beans and corn were ripe, and so lovingly entwined, it seemed natural to cook them together. They called the dish succotash, and so it remains to this day. (This article was in the cookbook "Flavors of Cape Cod" and submitted by Helen Clark.

(1 rating)
yield 8 as side dish
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For tom sawyer's succotash ~flavors of cape cod

  • 2 lb
    fresh shell beans(the kind with pink and white striped pods and beans) shelled
  • salt and butter to taste
  • 1
    dozen ears freshly picked corn. husked (or you could use canned or frozen)
  • 1
    piece salt pork about 2" square. scored down to rind

How To Make tom sawyer's succotash ~flavors of cape cod

  • 1
    Cover beans with water, add salt pork. Cook covered, until beans are tender. Fresh beans should take no longer than about 15 minutes. While beans are cooking, scrape raw kernels from corn cobs, reserving juice. Add onions and juice to beans and water, simmer only 2 or 3 minutes. Add dab of butter and salt to taste. Remove pork and serve at once in its delightful runny condition. Do not drain.
  • 2
    Serves 8 generously
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